Eggplant Antipasto Salad

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Ingredients

2 large eggplants (about 1 1/2 lb. each), trimmed and cut into 1/2-inch-thick slices

1 6-oz. jar sliced oil-packed roasted red peppers, oil drained and reserved

6 to 8 cups mixed spring greens, as desired

8 oz. regular or soy mozzarella, cubed

1/4 cup bottled balsamic vinaigrette, or more to taste

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