Prepare the eggplants - Trim the ends off the eggplants and slice them lengthwise into 1/2-inch-thick steaks. Sprinkle the eggplant slices with salt on both sides and let them sit for 30 minutes to draw out excess moisture. Preheat a grill pan over medium-high heat. - Salting the eggplants prior to cooking helps to reduce their bitterness and also helps them cook more evenly.

Make the miso glaze - In a small saucepan, combine the mirin, white miso paste, soy sauce, honey, and minced garlic. Heat the mixture over medium heat, whisking constantly until it comes to a simmer. Reduce the heat to low and let the glaze simmer for 5-7 minutes until it thickens and becomes syrupy. - Make sure to whisk the glaze constantly to prevent the miso paste from clumping. Keep an eye on the glaze while it simmers and stir occasionally to prevent burning.

Grill the eggplant steaks - Rinse the salted eggplant slices and pat them dry with paper towels. Brush both sides of the eggplant slices with neutral oil. Place them on the grill pan and cook for 3-4 minutes on each side until grill marks appear and the eggplant is tender. Remove the eggplant steaks from the pan and place them on a serving dish. - Make sure the grill pan is well-heated before adding the eggplant slices to ensure the perfect sear. Use tongs to flip the eggplant slices over to prevent them from breaking apart.

Make the sesame gremolata - In a small bowl, combine the toasted sesame seeds and lemon zest. Sprinkle the sesame gremolata over the eggplant steaks and drizzle the miso glaze on top. - Toasting the sesame seeds brings out their natural oils and enhances their nutty flavor. Make sure to zest the lemon before juicing it for the garnish to avoid the bitter white pith.

Serve and enjoy! - Serve the eggplant steaks immediately and enjoy their savory umami flavor, paired with the nutty crunch and zesty freshness of the sesame gremolata. Delicious!