Ingredients

• 1/2 pound fresh shiitake mushrooms, stemmed and sliced 1/8 inch thick
• 3 1/2 tablespoons vegetable oil, divided
• 2 (10-inch) Asian eggplants, cut into 24 (1/2-inch-thick) rounds
• 2 tablespoons white miso
• 2 teaspoons sugar
• 1 teaspoon mirin (Japanese sweet rice wine)
• 1 teaspoon water

Instructions

1. Preheat oven to 425°F with rack in middle.
2. Toss mushrooms with 2 tablespoons oil and 1/4 teaspoon salt, then spread out in a large 4-sided sheet pan. Roast, stirring once, until golden brown and crisp, 10 to 15 minutes. Transfer to a plate.
3. Turn on broiler. Toss eggplant with remaining 1 1/2 tablespoons oil and broil in same sheet pan 4 to 6 inches from heat, turning once, until just tender and lightly browned on both sides, 8 to 12 minutes total. Leave broiler on.
4. Stir together miso, sugar, mirin, and water, then lightly coat tops of eggplant. Broil 1 minute. Serve warm, topped with mushrooms.