Since I first started cooking eggplant (aubergines) the recipes have always called for ‘salt sweating’…slicing the raw eggplant, sprinkling with salt, and removing the excess water that results.
However, preparing to cook some moussaka tonight, and checking out some online recipes, nobody suggests prepping them at all. Basically they recommend slicing, bunging into the oven and they’re ready!!
Have I been labouring all these years for nothing?
Modern varieties of aubergine have been selectively bred to be less bitter. So years ago you would have needed to salt them, but not now.
I never salt them myself no matter how I’m using them.
Well thank you SO MUCH RobDog! 
I have heirloom varieties from my veggie garden that are much firmer (and strange colours!) than the ones bought at standard supermarkets, they require longer cooking and I salt them. The modern large dark ones I don’t bother to salt and use straight away. Saves lots of time and reduces the salt in the dish which is good too!
Funny - I do just the opposite! I do salt and press the large ones from the grocery store, but haven’t bothered doing so with the smaller and more colorful varieties I’ve bought from the farmers market (and grown myself, last year.)
I don’t cook eggplant that often. I guess I do the salting thing because that’s what I learned years ago. If what RobDog says is the case, I guess I won’t bother the next time.
I suppose I should have added: YAMV
Your Aubergine May Vary
The last time I had a bitter eggplant was many, many years ago. I never bother to salt them anymore, for the reasons RobDog explained.
I’ve tried both but oddly the salted eggplant slices never yielded much liquid nor has it made much difference in the bitter factor. It’s either bitter or it isn’t, no matter if I salt it or not. So I don’t, I am trying to cut down on salt.
I’ve found that overripe eggplants tend to be bitter and benefit from salting. If your eggplant is smooth, shiny and springy to the touch, it shouldn’t need it.
I thought salting was to make the texture firmer. So I do it only when
breading/frying. Eggplant is not one of my favorites…