Eggplant, Mozzarella, and Saffron Rice Bake
- 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 recipe is vegetarian
- This recipe is gluten-free
- Produce
- Eggplants (about 3 pounds), large (3)
- Onion, medium (1)
- Condiments
- Tomato sauce, store-bought (4 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (18 tablespoons)
- Saffron (1 Pinch)
- Pasta & Grains
- Arborio rice (1 cup)
- Drinks
- Vegetable broth or water (1 cup)
- Dairy
- 1 cup coarsely grated parmesan (4 ounces)
- Mozzarella, fresh (1 pound)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published August 16, 2012 (6 months ago).
191 people saved this recipe.
