Eggplant is so versatile. I like to slice and sprinkle with salt to start. When the liquid rises out, I wipe the slices down with a towel. I find that removing the liquid removes the bitterness. I haven't found it to help too much with improving the texture (more dependent on grilling temp and process).
I have some eggplant in the air fryer right now. Gonna make some baba monello. I got some at the farmer's market in Lafayette, LA. I forgot how much I enjoy eating it. Plus I got an entire jar of tahini, so I can make a lot more in the future.