You just let the eggplant sit there. The salt draws excess water out of the eggplant (so that anything you cook it with doesn't get soggy).
It appears that there is a missing step with the eggplant. What am I supposed to do to the eggplant so that it needs to drain for 45 minutes?
Delicious! I used less than half of the oil called for, used dried Italian herbs in place of the marjoram, no-cook lasagna noodles, threw in some chopped, roasted peppers, and increased the amount of sauce for the sake of the dry noodles.