I'll add my 2 cents here, & you can take it for what it's worth.
I've cooked with & grown my own eggplants - all different varieties - from small thai types, to the long orientals, to the little "babies", to the traditional large Italian types.
In my opinion, after many years of cooking them, the salting process is nothing but an old wive's tale &/or a way of perhaps making VERY old overgrown eggplant possibly palatable. It also does NOT reduce much, if any, moisture. Another old wives' tale. Do you really think those few beads of moisture on the eggplant slices - that you wash away with MORE WATER - make a difference - lol!!!
I've never performed this procedure. Even with supermarket eggplant that might have been somewhat past the prime I would consider from my own garden eggplant. But the salting/draining/rinsing bit is somewhat ridiculous when you think about it.
Layering old eggplant slices with copious amounts of salt to draw out what is, in essence, the flavor? Think about it. And what, exactly, is the change you expect after what - a 30-minute sit in a colander?? And then a quick rinse? It goes against the laws of both cooking & nature. It's ridiculous.
Buy decent eggplant to begin with. I've purchased large Italian Black Beauty eggplants that were absolutely DELICIOUS - without any of the hoodoo salting/draining stuff everyone touts.
Do yourselves a favor - experiment YOURSELF before accepting old wives' tales about eggplant.