General Cooking Questions

Hi all. I've been cooking a lot of eggplant lately due to our cropshare. I know that because of how porous it is, frying it takes on oil. I've been disgorging it with salt on both sides, and then rinsing it. It's still turned out VERY salty. What is the proper protocol for this, time length and all? Should I do salt water instead? I'm thinking osmosis is kicking in and the salt is going into the eggplant. I don't know if i'm leaving the salt too long or something.