Preheat oven to 450°F. Place eggplant slices on a baking sheet lined with parchment paper, and brush both sides of each round with olive oil.
Bake until tender, flipping halfway through, about 18 minutes.
Meanwhile, whisk miso, grated ginger, sesame oil, honey, water, rice vinegar, and Sriracha in a small bowl. Set aside.
Increase oven temperature to broil. Spread about 2 teaspoons of miso mixture on each eggplant round, and broil until fragrant and browned in spots, about 4 minutes
Sprinkle with toasted sesame seeds and scallions.
Notes
garnish with fresh sliced scallions or chives and sesame seeds,