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Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper toweling. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.