Name: Eggplant, Mozzarella, and Saffron Rice Bake
Yield: 8 Servings
Ingredients: 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

This baked eggplant and saffron rice recipe is blanketed in layers of mozzarella and Parmesan cheeses—never a bad thing, in our opinion.

Recipe notes