Preheat oven to 425°F.
Line a baking sheet with parchment paper and lay eggplant rounds flat in an even layer.
Use clean fingers or a basting brush to brush 1 TBSP of olive oil onto one side of the eggplants. Flip eggplants over. Brush the other TBSP of oil onto this side.
Roast eggplants in the oven for 13-15 minutes.
While the eggplant is roasting, make the miso glaze by combining miso paste, ginger, brown sugar, mirin, soy sauce, minced garlic, and 1 TBSP oil in a small bowl. Mix well until the sauce is smooth.
After 13-15 minutes, flip the eggplant slices over and put them back into the oven for another 13-15 minutes.
Once done, flip the eggplants over again. Evenly spread about 1 tsp of miso glaze onto the side of the eggplant that is facing upwards. Try to cover the entire surface of the eggplant with sauce.
Broil the eggplant on low for 3 to 5 minutes, watching very carefully, until the miso sauce starts to darken and caramelize.
Remove from oven and top with green onions and sesame seeds. Serve over rice alongside your favorite vegetables and enjoy!
