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Eggplant, Mozzarella, and Saffron Rice Bake

Eggplant, Mozzarella, and Saffron Rice Bake Recipe

  • 2 tablespoons plus 1 cup olive oil
  • 1 medium onion, minced
  • 1 cup arborio rice
  • Pinch of saffron
  • 1/4 cup dry white wine
  • 1 cup vegetable broth or water
  • Kosher salt
  • 3 large eggplants (about 3 pounds), cut crosswise into 1/4-inch rounds
  • Freshly ground black pepper
  • 4 cups store-bought tomato sauce (such as marinara), divided
  • 1 pound fresh mozzarella, cut into 3/4-inch cubes (about 2 cups), divided
  • 1 cup coarsely grated Parmesan (4 ounces), divided
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