Some people like to salt them as they can be bitter but IME it depends how you're cooking them and generally I wouldn't bother if it is e.g. a pasta bake. Otherwise, slice, cover in salt, leave for 30 minutes, rinse. Et voila!
I slice them, sprinkle slices with salt then cover with kitchen towel and something heavy so the salt gets all the excess water out. I usually only do it a short time before I cook them. They drink oil tho so be careful!
They don't need any preparing other than slicing. There used to be this thing whereby cook books always told you to salt them to bring out the bitter juices but I don't know anyone who does that anymore. (dp is chef and has never done it with them) (I think I read somewhere that they use different strains of aubergine now (or something) so salting isn't necessary. My old Delia book goes on about salting them for hours, but I notice her new ones don't.
Yep, the salt thing is not necessary as modern strains are not bitter, but it does still have the effect of drying out some of the water content which is an advantage in some recipes. You don't need to do anything though.
well they're currently sat being salted as we speak. I think reducing the water content would help in this dish - as it's got a white sauce in it.
And as I've had a few disaster bacon and onion hotpots because of the water content of the bacon where the water has come out of the bacon in the oven cooking in the carefully prepared lovely creamy white sauce (I now cook the bacon first to reduce the effect and it's made a huge difference)