How to make it
Score the flesh of each eggplant in a crosshatch pattern, making sure you don’t cut all the way through. Set them aside for later.
Preheat the oven to 400˚F. Line a baking sheet with foil and spray it with cooking spray.
In a small bowl, mix together the miso paste, mirin, Lee Kum Kee Panda Brand Sweet Soy Sauce, granulated sugar, sake, and vegetable oil.
Brush half of the miso mixture onto the eggplant halves, making sure to get it inside the crevices. Place the eggplants cut side down onto the prepared baking sheet. Bake them in the oven for about 20-25 minutes until tender.
Remove the eggplants from the oven and flip them so the cut side is up. Brush the remaining miso mixture on top and place them back into the oven. Broil the eggplants until the tops have caramelized then remove them from the oven. Garnish with white sesame seeds and enjoy!