Name: Roasted Veggie Rice Bake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6-8
Ingredients: 2 tablespoons plus 1 cup olive oil; 1 medium onion, minced; 1 cup arborio rice; Pinch of saffron; ¼ cup dry white wine; 1 cup vegetable broth or water; Kosher salt; 3 large organic eggplants (about 3 pounds), cut crosswise into ¼-inch rounds, (Kirsten also used zucchinis); Freshly ground black pepper; 4 cups store-bought organic tomato sauce (such as marinara), divided; 1 pound fresh Buffalo mozzarella, cut into ¾-inch cubes (about 2 cups), divided; 1 cup coarsely grated Parmesan/ Pecorino (4 ounces), divided