1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. On a large baking sheet, lay the eggplant wedges. In a small bowl, combine miso paste, lime juice, maple syrup, and sesame oil. Brush the sauce on all sides of the eggplant. Sprinkle with sesame seeds.
3. Bake the eggplant for 30 minutes and then broil for about six to eight minutes for a crispier finish, if desired. Garnish with chopped scallions before serving.
The thicker the eggplant wedges, the longer the cook time needed for them to soften. You can also slice thinly if preferred, which would result in a shorter cooking time.