There are differing opinions on whether or not you should salt and drain eggplant slices before cooking. Some say that the salting process eliminates any bitter juices; others say it's not necessary. After a couple of years going through the extra hassle of salting, I am now in the latter camp. As I really can't taste the difference, I don't believe that it's worth the extra time in the kitchen. Angelic Organics, a large CSA outside of Chicago, had some good information on storing eggplants: Eggplant prefers to be kept at about 50 degrees, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not plastic) to absorb any moisture, and keep it in the hydrator drawer of your refrigerator. Used within a week it should still be fresh and mild.