Prepare veal patties as directed on package.

Heat greased grill to medium heat.

Use vegetable peeler to slice through eggplant skin in ribbons - your end result is a striped eggplant. Cut eggplant crosswise into 1 inch thick slices, yielding 6-8 slices.

Reserve 1 tbsp dressing for later, and brush both sides of eggplant slices with remaining vinaigrette.

Grill eggplant for 8 minutes and turn. Top with pizza sauce and cheese. Grill about 5 minutes until cheese is melted.

Top each veal patty with an eggplant slice, sprinkle with fresh basil and drizzle with reserved dressing.