Miso & Mozzarella Baked Eggplant

Preheat the oven to 220°C.

Cut a large Eggplant lengthways into 4 even slices. Score the skin of two end slices.

Drizzle Oil over a baking tray and place Eggplant slices. Bake for 10 minutes or until Eggplant slices are softened.

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.

Bake for 10 to 15 minutes or until the Mozzarella is melted and browned. Sprinkle with finely chopped Spring Onion and serve.