Eggplant Steaks

Turn the broiler to high; put the rack about 4 inches from the heat. Peel the onion; chop the onion and garlic. Rinse and dry the eggplant; cut it crosswise into 1 1/2-inch rounds. Put the eggplant on a large rimmed baking sheet.

Put 2 tablespoons olive oil in a large pot over medium-high heat. When it’s hot, add the onion and garlic, sprinkle with the salt and pepper, and cook, stirring occasionally, until the vegetables soften a bit, 2 or 3 minutes. Add the tomatoes, farro, and 2 cups water and sprinkle with salt and pepper. Bring the mixture to a boil, and then reduce the heat so it bubbles gently but steadily. Cover and cook, stirring occasionally until the grains are tender, 15 to 20 minutes.

Rub the eggplant rounds lightly on both sides with 2 tablespoons oil and sprinkle with salt and pepper. Broil until they’re browned on one side, 2 to 5 minutes. Turn once or twice, rotating them in the pan and adjusting the heat and position as necessary to prevent them from burning. When they’re deeply browned, turn off the broiler and drizzle the tops of the eggplant with the balsamic vinegar, 1 teaspoon at a time, using the back of the spoon to spread the liquid a bit; return the pan to the broiler to stay warm.

Rinse, dry, and half the lemon; squeeze the juice into a small bowl. Rinse and dry the parsley and 1 small sprig rosemary (save the rest); strip the leaves from the stems from each, keeping them separate, and chop them. Drain and rinse the cannellini beans; transfer them to the bowl with the lemon juice. Add the remaining 1 tablespoon oil and the rosemary, sprinkle with salt and pepper, and mash with a fork to form a rough paste.

Taste and adjust the seasoning of the farro. To serve, spread a large spoonful of the bean mixture over half of each plate and put some farro on the side. Top with the eggplant steaks and garnish with the parsley.