How to Make It
Heat a grill pan over high. Coat with cooking spray. Cut 1 lb. eggplant into 3/4-inch-thick rounds; coat eggplant slices generously with cooking spray. Grill eggplant slices, turning occasionally, until charred and tender, 8 to 10 minutes.
Whisk together canola oil, light brown sugar, lower-sodium soy sauce, white miso, and crushed red pepper in a large bowl. Add eggplant slices; toss to coat. Sprinkle with chopped fresh cilantro.