Do you promise not to tell? Whoa oh oh, closer, let me whisper in your ear.
Here it is. To make good eggplant, you should soak it (sliced up) in salt water for at least a couple of hours. I usually soak it over night. My cooking mentor Claudio Masci likes to soak it, coat it with flour, dip it in eggs, and then fry it in vegetable oil. Then he'll smother 3-4 stacked slices in sauce, put some provolone on top, pop it in the oven, and voila!
Soaking eggplant in saltwater makes it more tender and less bitter.