Miso Parmesan Eggplant

40 Minutes

super easy


Why You’ll Love It 

Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown

   1 large organic eggplant: $2.29

   2 tbsp extra virgin olive oil: $0.48

   ⅓ cup white miso: $2.92

   1 tbsp grated fresh ginger: $0.44

   1 tbsp sesame oil: $0.40

   1 tbsp local honey: $0.36

   2 tsp rice vinegar: $0.06

   ⅓ cup grated parmesan: $0.15

   2 stalks green onion: $2.16

   Total Cost: $9.26

What You’ll Need

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Adjust Servings
1 large organic eggplant
2 tbsp extra virgin olive oil
⅓ cup white miso
1 tbsp grated fresh ginger
1 tbsp sesame oil
1 tbsp local honey
1 tbsp filtered water
2 tsp rice vinegar
⅓ cup grated parmesan
2 stalks green onion, finely chopped

Nutritional Information

212 Calories
13g Total Fat
503mg Sodium
19g Total Carbs
6g Fiber
13g Sugar
6g Protein



Preheat the oven to 450 degrees Fahrenheit.
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Slice eggplant in roughly ½ inch rounds and transfer to a baking tray. Brush each side with extra virgin olive oil and bake for 10 minutes.
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While the eggplant is baking, whisk together miso, ginger, sesame oil, honey and water; set aside.
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After 10 minutes in the oven, gently flip eggplant rounds and cook for another 5 minutes. Remove from the oven, brush the tops generously with miso mixture and top with grated parmesan cheese.
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Return to the oven and broil for 3 minutes; then let cool and sprinkle with chopped green onion.
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