Eggplant, Mozzarella, And Saffron Rice Bake

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