Italian Eggplant

A common cooking tip for eggplant is to salt it before you cook it. The reasoning is usually that it helps remove some of the bitterness. I don’t know if that’s necessarily true, but salting it does cause some of the air trapped in cells to be released. This gives the eggplant a more dense texture which helps with even cooking, so even if the bitterness rationale for salting doesn’t make sense, I think the practice of doing it makes difference.