Nice idea,
Try to place the eggplant together again after slicing but with a good shake of salt between each layer. This will draw out the water. It takes about 30-60 min. best to put them on a plate to catch the water.

Then take each one and wash of the salt under the tap and dry it with a cloth or kitchen paper (I do not like to use kitchen paper because it falls apart and then sticks to the slices). Don't be afraid to press down on the slabs to squeeze a little more water out.

By removing the moisture, it really helps when frying eggplant. It browns much more readily and I find the results are far better for a taste and consistency.

Same trick for any squash type veggi. I use it often on zucchini.

Would love to know how it works out for you. You got an upvote from me.