How to Make It
Preheat oven to 425°F. Toss together eggplant and oil in a medium bowl. Spread in a even layer on an aluminum foil–lined baking sheet coated with cooking spray. Bake until tender, about 20 minutes, stirring halfway through.
Meanwhile, bring a small saucepan of water to a simmer over low. Place miso and sugar in a small heatproof bowl large enough to cover top of saucepan. Set bowl on top of saucepan, creating a double boiler. Cook, stirring occasionally, until smooth, about 20 minutes. Remove from heat; gently stir in roasted eggplant. Top each Crispy Rice Cake with about 1 teaspoon warm miso topping, and sprinkle evenly with salt. Serve immediately.