Prepare Plain Tomato Sauce.
Peel eggplants.
Cut lengthwise into 3/8-inch-thick slices.
Sprinkle sliced eggplants with salt and place in a large dish.
Set another large dish on top of eggplants and let stand 30 minutes.
Salt draws out bitter juices from eggplants.
Pat dry with paper towels.
Place cutlets between 2 pieces of waxed paper and pound until thin.
When pounding meat do not use a straight up-and-down movement.
Use a sliding action so meat is stretched more than flattened.
Heat oil in a large skillet.
Add eggplants.
Cook over medium heat until golden on both sides.
Drain on paper towels.
Beat eggs with salt and pepper in a medium bowl.
Spread breadcrumbs on aluminum foil.
Dip cutlets in beaten eggs, then coat with breadcrumbs.
Press breadcrumbs onto cutlets with the palms of your hands.
Let coated cutlets stand 10 to 15 minutes.
Preheat oven to 400F (205C).
Butter a 13" x 9" baking dish.
Heat more oil in skillet.
Add cutlets.
Cook over medium heat 1 to 2 minutes on each side or until meat has a golden-brown crust.
Drain on paper towels.
Line bottom of buttered baking dish with half the eggplants.
Arrange a layer of 4 veal cutlets over eggplants.
Top with half the Plain Tomato Sauce.
Sprinkle half the Parmesan cheese over tomato sauce.
Make another layer ending with a layer of tomato sauce and Parmesan cheese.
Bake 15 to 20 minutes or until cheese is melted and golden.