1. Cut the eggplants in half and sprinkle flesh with salt, set aside for about 30 minutes. 2. Break the egg into a shallow dish and gently whisk to break the yoke. 3. Combine breadcrumbs with salt and pepper to season as desired and place onto a plate. 4. Dip each veal steak into the egg to coat both sides, drain excess egg off for a few seconds. Then press into breadcrumb mixture to cover both sides. Place crumbed steaks into fridge until ready to cook. 5. Wash eggplants and dry with papertowel. 6. Cook veal and eggplant on a lightly oiled, heated grill plate or BBQ until browned all over. 7. Steam beans until just tender. 8. Place veal on the serving plate and lay sliced avocado and eggplant on top, serve with the beans.