Peel the eggplant if you wish and slice the eggplant to the required thickness. Place the slices in a colander and put the colander in a large bowl. Sprinkle the slices liberally with kosher salt and let them rest until the salt begins to draw moisture to the surface, about 20 minutes. Rinse the eggplant thoroughly, let drain, and blot dry.
Read More http://www.epicurious.com/recipes/food/views/Lamb-and-Eggplant-Moussaka-352510#ixzz1jwrXEDun
They actually rinsed the eggplant after having salted them so thoroughly, It explains so much.