Move oven rack to top position and preheat to 425°F. Combine eggplant, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Bake eggplant until lightly browned on both sides, 15 to 20 minutes, flipping halfway through.

Meanwhile, heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add just half the garlic, shallot, and just 2 tsp Italian seasoning and cook until fragrant, 2 to 3 minutes. Add tomatoes and a pinch of pepper. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. Season to taste with salt and pepper.

Combine remaining garlic, mozzarella, breadcrumbs, and 2 tsp olive oil in small bowl and toss.

Set oven to broil on high. Top baked eggplant with garlicky tomato sauce and breadcrumb mixture. Return to oven and broil until breadcrumbs are golden brown, 3 to 5 minutes. (TIP: All broilers are different; watch carefully to ensure topping doesn’t burn.)

Make small tear at top of farro bag and microwave for 60 seconds. Stir in lemon zest, lemon juice, just half the basil, 2 tsp olive oil, and a pinch of salt and pepper. (TIP: You can also combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide farro and eggplant between two plates. Top with remaining basil and serve with lemon wedges. Buon appetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.