Pan-Fried Eggplant with Miso Glaze and Sesame

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 35 minutes, pairs 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

1 large (about 1 lb) eggplant
1 tsp salt
3 tbsp vegetable oil
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
2 tbsp water
1 tbsp toasted sesame seeds
2 tbsp green onions, thinly sliced

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Instructions

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.
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.
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.
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.
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.
Step 6: Transfer to serving plates and sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced green onions. Serve warm.