A reader emailed me with this question: My mother always salted and drained the eggplant under weights. Is it necessary?
I also used to salt and drain the eggplant. It was part of what made the preparation of eggplant parm such a time consuming ordeal. One day, when I just didn't have the time, I skipped that step. And I honestly didn't taste a big difference. Part of the trick is to slice the eggplant on the thin side, so the slices do not hold that much water. I sliced the mine about 1/4-inch. Give it a try and let me know how it works out for you.