Some think not salting eggplant during prep will make their oven-fried eggplant parmesan soggy. However, farmers have engineered most modern-day eggplant varieties to eliminate this liquid, so salting them isn’t necessary. If you’re using old-fashioned eggplants (like those from a farmer’s market), you may salt your eggplant and let it sit in a colander to eliminate any excess moisture.