Sweating eggplant for this recipe?

I am making an eggplant, tomato, and zucchini gratin. Usually when I use eggplant, I sweat it prior to using; however, this recipe begins with sprinkling eggplant slices with salt and baking them for 15 minutes. Do I still need to sweat the eggplant first?Sweating eggplant for this recipe?
No. The salting and baking will draw the extra water out and mellow the acidic taste of the eggplant for you. If you sweat the eggplant first, it will loose more moisture in the baking salting process and the flavor will disappear.





The reason you sweat a veggie is:





To cook vegetables in fat over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking fat. If the pan is covered during cooking, the ingredients will keep a certain amount of their natural moisture. If the pan is not covered, the ingredients will remain relatively dry.