We cut our aubergines in long slices or carve them with the knife, put plenty salt on them and let them drain in a colander for about half an hour. Rinse them and squeeze them.
Another way is to put the eggplants, sliced or cut, into brine and again after half hour passes, we rinse them and squeeze them.
A final, third, way – if this is not a problem with our recipe – is to blanche sliced eggplants in boiling water, and then remove them carefully and drain them like in the recipe Dad’s Fried Aubergines