Preheat oven to 400° F. Using a mandoline or sharp chef's knife, slice eggplants lengthwise into 1/4 inch slices. Make 12 slices. Sprinkle slices with salt, stack side by side in a colander, and let drain for 1 hour. Squeeze out the extra water and place on paper towels for 10 minutes. Grease a cookie sheet with 1 Tbsp. olive oil and bake eggplant slices for 10 minutes on each side. They should be soft and ready for rolling.