EGGPLANT AND RICE PARMIGIANA - Lidia

Ingredients

• 2 cups Arborio rice
• 2 fresh bay leaves
• 6 tablespoons -extra--virgin olive oil
• 1¼ teaspoons kosher salt, plus more for salting the eggplant
• 3 Italian eggplants, cut lengthwise into -¼--inch--thick slices (about 2½ pounds before trimming)
• 1 cup chopped onion
• 6 cups canned whole San Marzano tomatoes, crushed by hand
• ½ loosely packed cup fresh basil leaves, chopped
• 2 cups shredded -low--moisture mozzarella
• 1 cup grated Grana Padano