1. Preheat the oven to 180°C.
2. Line the skin of the eggplant facing down on a baking tray lined with baking paper. Score the eggplants in a diamond pattern using a sharp knife.
3. Whisk half the honey, mirin, sake, and miso paste in a small bowl until the mixture is smooth.
4. Generously brush each eggplant with the miso glaze.
5. Bake in the oven for 25 minutes.

Serve hot, drizzle with remaining honey, and garnish with parsley and sesame seeds.