I know we've got weeks to go before eggplant season, but I don't think I can wait. I'm looking for a fantastic eggplant parm recipe. I checked the recipe in my trusty Marcella Hazan cookbook, but I was a little intimidated by the amount of oil that she recommends--1-1/2 INCHES of it! Has anyone tried this recipe? Even after salting and draining the eggplant slices, don't they soak up a ton of that oil? Or does that not happen, provided you get the oil hot enough?