I made this for A Feast of Parma and it wowed everyone. It's not like the ubiquitous heavy mass that we see in chain restaurants and pizza joints all over New England. The eggplant is not breaded, the sauce is light and very simple, but then baked long. The reason for this is simple: the eggplant and the excellent cheese are the stars of this show, so why overpower them with strong herbs?
You will use a lot of olive oil in this recipe. There is no need to use cold pressed extra-virgin oil, because you lose all the flavor when it is heated. The oil is just a cooking medium, so regular olive oil or olive pomace oil are fine for sauteeing.