When preparing eggplant, I just read that you really don't need to "degorge" them which means salting them and then rinsing the eggplant. This was actually an old practice because the eggplants used to be more bitter. However, if you do salt them, it will help them absorb less oil when you are cooking them. So. . . the moral of the story is that it's up to you whether you decide to "degorge" your eggplants or not!
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