BRUSH eggplant, mushrooms and bread with oil, then cook until grill marks form and eggplant is fork-tender, 3 to 4 min per side. Transfer eggplant and mushrooms to a cutting board and thinly slice. Stir miso, honey, vinegar and cilantro in a medium bowl. Toss with vegetables.
TRANSFER bread to a plate and rub 1 side of each toast with garlic. Cut each in half. Sprinkle with salt.
TOP each bread with 2 heaping tbsp of eggplant mix.