Pan-Fried Eggplant with Miso Glaze and Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slices of eggplant pan-fried until tender and glazed with a savory miso sauce, topped with toasted sesame seeds for an umami-packed vegetarian dish. This japanese-inspired vegetarian (vegetarian) ready in about 35 minutes pairs large (about 1 lb) eggplant, salt, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1 large eggplant into 1/2-inch thick slices. Sprinkle both sides of the slices evenly with 1 tsp salt and let rest for 15 minutes to draw out moisture. Pat dry with paper towels.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add eggplant slices in a single layer and cook for 4-5 minutes per side until golden brown and tender. Transfer to a plate.
  3. Step 3: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, and 2 tbsp water until smooth.
  4. Step 4: Pour the miso glaze into the skillet and cook over low heat for 1-2 minutes until the sauce thickens and coats the pan.
  5. Step 5: Return the eggplant slices to the skillet and spoon the miso glaze over each slice, turning to coat evenly. Cook for another minute to meld flavors.
  6. Step 6: Transfer to serving plates and sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced green onions. Serve warm.

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Frequently asked questions

How long does Pan-Fried Eggplant with Miso Glaze and Sesame take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Eggplant with Miso Glaze and Sesame?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large (about 1 lb) eggplant from drying out.

Can I substitute ingredients in Pan-Fried Eggplant with Miso Glaze and Sesame?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Eggplant with Miso Glaze and Sesame for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Eggplant with Miso Glaze and Sesame vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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