1. Wash and slice the eggplants to a 1/4-inch thickness. Sprinkle fine salt on all of them and let them lose some of their liquids for about half an hour (use a colander over the sink if you want). This way they will lose their bitterness. 
2.  Rinse the salt off the slices and pat them dry with a paper towel. Grill them for 5 or 6 minutes, turning them halfway through. You can use a non-stick saucepan if you prefer, or bake them in the oven at 375F till they are soft (it will take a bit longer). 
3. Flatten the veal cutlets (either with the flat part of the tenderizer tool or with a rolling pin - or even a bottle - place the eggplant slices on them. Pour a little tomato sauce on them to keep them moist and sprinkle as much parmesan as you like. Roll them up and use one or two toothpicks to hold them together. 
4. Warm a little oil in a saucepan over medium/high heat and sear the rolls turning them a couple of times in the first couple of minutes. Then pour the rest of the tomato sauce (and the capers, if used). Cover with a lid and let them cook for a further 8-10 minutes at medium/low heat. Turn them a couple of times to keep them moist. 
5.  Add more grated parmesan to them once you serve them.

Notes:

• You can prepare and grill the eggplant the day before.