Not really an insane amount of oil for frying (which I strongly suggest over baking for this particular recipe). If you fry the eggplant at the correct temperature it will not absorb too much of the oil and they are wonderfully crisp. Drain them well after frying of course. I personally reserve about half of the eggplant to fry up just before service to scatter over the top of the finished dish to retain the crisp texture.I sub shaved parmegiano reggiano if I can't find ricotta salata.
an insane amount of oil! i would grill/broil the eggplant