What happened to the eggplant after adding salt?

Salting eggplant is often explained on two points: The first point contends that eggplants can be quite bitter, and salting helps cut the bitterness. (No, salt doesn't draw out bitterness. It just helps hide it.) Second, salting eggplants reduces the sponginess and leaves you with a creamy, silky texture.

Explanation:

idk what the options are but

these is a strong electrostatic attraction between the ions hence a lot of energy is needed to overcome this attraction

this is why the boiling points are so high