Bob's Eggplant

1. 1

   Preheat the oven to 350.

2. 2

   Using a small sharp knife, make 1/4-inch-deep crisscrossed slashes in the center of the fleshy part of each slice of eggplant; take care not to cut through the skin so the slices remain intact.

3. 3

   Lightly brush the eggplant with oil and season with salt and black pepper.

4. 4

   In a large skillet, heat 1 tablespoon of the oil.

5. 5

   Add the eggplant slices in batches and cook over moderately high heat until golden brown, about 4 minutes per side; add more oil as needed.

6. 6

   Transfer the eggplant to a large rimmed baking sheet and bake for about 20 minutes or until meltingly tender.

7. 7

   Remove from the oven.

8. 8

   Preheat the broiler.

9. 9

   While the eggplant roasts, combine the sake, mirin, sugar, miso and cayenne in a small saucepan and cook over moderately high heat until reduced by half, about 15 minutes.

10. 10

    Generously brush both sides of the eggplant slices with the sake-miso glaze.

11. 11

    Broil for about 1 minute per side, shifting the pan for even browning; the slices should be sizzling and caramelized.

12. 12

    Serve hot or at room temperature.

No additional tips available.