After many experiments, the author's conclusion was that eggplant is extremely porous. When it is not salted and pressed it soaks up oil like a sponge. Salting draws water out of the cells, but the flesh of the eggplant must also be firmly pressed between sheets of paper towels to compact the flesh. A colander is preferred so juices can drain. Steaming is an acceptable last-minute alternative to salting.
Steam slices over boiling water for three to five minutes.
Drain, cool and press between paper towels. The end result is softer and less flavorful than salting but is better than no preliminary attention at all. As an alternative to frying, eggplant slices can be baked or broiled. To bake, place slices close together on a cookie sheet. To broil, brush slices with olive oil.