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Preheat the oven to 200°C (390°F).
In a small bowl, mix together miso paste, soy sauce, and maple syrup.
Place the eggplant slices on a lined baking tray and brush both sides with the miso mixture.
Roast in the oven for 25-30 minutes, or until eggplant is tender and caramelized.
Meanwhile, bring a pot of water to a boil and gently add the eggs. Boil for 6 minutes for soft boiled eggs.
Remove eggs from boiling water, run them under cold water, peel, and set aside.
To serve, place miso roasted eggplant on a plate, top with soft boiled eggs, and enjoy!