Baking

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 eggplants (about 3 pounds), cut crosswise into ¼-inch rounds Freshly ground black pepper 4 cups store-bought tomato sauce (such as marinara), divided 1 pound fresh mozzarella, cut into ¾-inch cubes (about 2 cups), divided 1 cup coarsely grated Parmesan (4 ounces), divided

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