Roasted Veggie Rice Bake

plus 1 cup olive oil

medium onion, minced

arborio rice

saffron

dry white wine

vegetable broth or water

Kosher salt

large organic eggplants (about 3 pounds), cut crosswise into ¼-inch rounds, (Kirsten also used zucchinis)

Freshly ground black pepper

store-bought organic tomato sauce (such as marinara), divided

fresh Buffalo mozzarella, cut into ¾-inch cubes (about 2 cups), divided

coarsely grated Parmesan/ Pecorino (4 ounces), divided