I’m unsure about eggplant. We eat lots of local eggplant from nearby farms in the summer and fall, which hasn’t been refrigerated at all until I bring it home. Only in the home fridge for a few days at most. I never even think of salting and draining the local stuff to remove bitterness before cooking. No need.
The eggplant I buy from the store I think is always a tad bitter, which may a function of age vs. storage?
Always something new to learn.
