Place a plate on top of the salted eggplant slices and let them drain in a sink.
Eggplant – for almost all eggplant recipes:
“Peel the eggplants but leave some of the skin on to ‘hold them together.’ Slice them into rounds and place the slices into a scolo pasta (colander). Salt the eggplants and place a heavy plate on top and set the colander in the sink for about 1/2 hour.” – Nicki Filipponi

Reveries and Recipes