I have argued that salting aubergines to extract juices before cooking is unnecessary. To summarise: modern strains of aubergine are not bitter; even if they were, salting would disguise rather than remove the bitterness -- adding salt just before the aubergine went into the pan would have the same effect; pre-salting does not influence how aubergines cook if you slice them, brush them with oil, season them, and bake them.
What if you grill aubergines, though? Sometimes, in a salad, a grilled aubergine is just what you want. If you salt the slices so that they go floppy, do they cook more easily?
The first important point about grilling aubergines is that they need a coating of oil. If you grill them dry, with the intention of dressing them later, they never soften. I pour some olive oil into a saucer, slice the aubergines into rounds about 3 mm thick, and brush the oil over both sides of the rounds with the tines of a fork. I put them on to a ridged grill pan, with the heat underneath set on the low side of low to medium. I season them.
They take 10 to 15 minutes to soften. If they brown too quickly, I adjust the heat.
Last night, I set aside half a dozen rounds of aubergine, and salted them. When the rest of the aubergine was cooked, I patted these rounds dry of the moisture they had sweated out, and put them on to the pan. They cooked no faster and no slower than the ones that had not been pre-salted.
I do not yet see a case for retitling my book.