We had an Italian exchange student way back when and she soaked hers in milk. Her eggplant parm was pretty darn good.

Consider getting Japanese eggplant, or other small, thin variety, which doesn't require any salting at all. Much, much easier, with a nicer taste and texture, too. ;o)

I salt and place in a colander.

I salt with Kosher salt and place on colander.

Soaking in H20 will only cause the eggplant to take in moisture like a sponge, so the colander method is best.

FYI the eggplant parmesan pictured above is the only way I make it any more - it is THE BEST

I've always salted and then left it in a colander. Soaking doesn't make sense to me because part of what you're doing is drawing out some of the excess moisture.

I salt both sides of each slice and place them in a single layer in a colander in the sink or a bowl.

I've done this with zucchini parmesan but not eggplant parm--sprinkling it with Montreal Steak Seasoning--I love that stuff so much I could practically eat it with a spoon--to get a good additional layer of flavor during the sweat. Maybe next time.