eggplant draining: do you rinse before you pat dry? Or do you leave the salt on and pat that?

Here is a link to a recent similar discussion on the subject:
http://www.food52.com/foodpickle/6645-salting-raw-eggplant-we-have-some-regular-eggplant-that-we-have-sliced-for-grilling-do-we-salt-them

I don't rinse, as I figure most of the salt will be taken away by the water that comes out of the aubergine during the salting process... I have been known to skip the salting process entirely, as I'm told that newer varieties that are found in the shops nowadays are considerably less bitter, and so the process isn't needed....

I didn't rinse it but I also didn't add any more salt to the dish.

I rinse it before patting it dry. Hope that helps!