Cut the eggplant into 1" (2.5 cm) thick rounds. Then soak the eggplant slices in water for 10 minutes.
In the meantime, place all the ingredients for the miso glaze in a pot and cook until slightly thickened. Set aside.
Remove the eggplant from the water and pat it dry with paper towels. Then, make shallow cuts on the surface of the eggplant slices.
Heat oil in a frying pan over medium heat, place the eggplant rounds, and cook for 4-5 minutes on each side until very tender. Top with miso glaze and sesame seeds."
