Salting an eggplant draws out some of the moisture, giving the flesh a denser texture. This means it will give off less moisture and absorb less fat during cooking. Salting may cut some of the bitterness from an eggplant.
To salt, place slices, cubes or strips of eggplant in a colander over a plate; sprinkle with about 1/2 teaspoon salt and toss. Let stand for 30 minutes. Rinse, drain well and pat dry with paper towels.