Step 1

Preheat oven to 400ºF.

Step 2

Slice eggplant in half and using a knife, score the inside in small squares.

Step 3

Slice kabocha in half, scoop out the seeds and peel the skin off. Chop into bite size pieces.

Step 4

In a pan over high heat, add oil and put the eggplant skin facing down.

Step 5

Cook for a few minute until skin is brown (3 to 4 minutes).

Step 6

Turn the eggplant over, add kabocha pieces and cook for another 3- 4 minutes, until eggplant is tender. Transfer eggplant to a plate and slice into bite size pieces. Cook kabocha for another 3-4 minutes, until tender.

Step 7

In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream and sugar. Mix until sugar has dissolved.

Step 8

Divide eggplant and kabocha pieces among 2 ramekins. Equally pour miso sauce into both ramekins. Top with shredded cheese.

Step 9

Put ramekins on a cookie tray and add about an inch of water to the tray. Bake for 25 minutes.

Step 10

Top with shredded parsley before serving.