It seems many people were surprised to see my ‘Miso & Mozzarella Baked Tofu’ as they never thought of mixing Miso and Mozzarella. My husband prefers Eggplant version to Tofu version. I cooked Eggplant in the same way, but it didn’t work. To make the Eggplant meltingly soft, you need to lower the oven temperature slightly and pre-bake Eggplant. And I believe that the Miso sauce should be slightly sweeter for Eggplant than for Tofu.


4 Servings


1 large Eggplant
Mozzarella *dried and shredded, OR use Pizza Mix
*Today I used 12 Bocconcini cherries.
Finely chopped Spring Onion

Miso Sauce
2 tablespoons Miso
1 tablespoon Mirin
2 teaspoons Sugar

  1. Preheat the oven to 220°C.
  2. Cut a large Eggplant lengthways into 4 even slices. Score the skin of two end slices.
  3. Drizzle Oil over a baking tray and place Eggplant slices. Bake for 10 minutes or until Eggplant slices are softened.
  4. Combine all the Miso Sauce ingredients and spread on the softened Eggplant slices. Then place some shredded OR torn Mozzarella (OR Pizza Mix) on top.
  5. Bake for 10 to 15 minutes or until the Mozzarella is melted and browned. Sprinkle with finely chopped Spring Onion and serve.