Wash the eggplant, trim off the ends, and cut in 1⁄2-inch slices, lengthwise. Sprinkle with salt on both sides and let rest in a bowl for 30 minutes to extract the eggplant’s bitter juices. Rinse the slices and pat dry. Brush each side of the eggplant with oil and either broil the slices or fry them in about 1⁄2 inch oil until both sides are golden brown. (If fried, transfer the cooked eggplant to paper towels to drain.) Let cool.

In a bowl, combine the bread crumbs, garlic, cheese, capers, mint, vinegar, and lemon juice. Mix until well combined and place 2 teaspoons of the mixture along the short end of each eggplant slice. Sprinkle with salt and pepper, roll up the eggplant slices, and arrange on a serving platter. Garnish with grated lemon zest and finely chopped mint.