cup roasted red pepper, jarred, rinsed, drained, cut into strips
Cut focaccia into quarters.
Using a serrated knife, split each quarter horizontally in half.
Pull out 1/4 inch soft bread crumbs from cut sides of tops of focaccia; process in food processor fitted with metal blade. Reserve 1/4 cup bread crumbs for veal mixture; reserve remaining crumbs for another use (may be frozen up to 3 months). In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly but thoroughly.
Shape into four 1/2-inch thick patties.
Brush both sides of eggplant slices with 2 tablespoons pesto.
Place patties in center of grid over medium, ash-covered coals; place eggplant slices a round edges of grid.
Grill, uncovered, 12 to 14 minutes or until centers of burgers are no longer pink and eggplant slices are tender, turning once. Place focaccia, cut side down, on grid.
Grill 1 to 2 minutes.
Spread remaining 1/3 cup pesto over cut sides of focaccia.
Arrange eggplant slice and red pepper on bottoms of focaccia; top with burger.