Eggplant Antipasto Salad

• 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

1. Preheat broiler.
2. Brush eggplant slices on both sides with reserved oil from roasted peppers, and place on baking sheets.
3. Sprinkle lightly with salt to taste.
4. Broil 3 to 4 minutes on each side, or until tender and lightly browned.
5. Remove eggplant slices from baking sheets, and cool slightly.
6. Arrange eggplant slices on individual serving plates.
7. Top each with mixed greens.
8. Arrange mozzarella and roasted red pepper slices over greens, and sprinkle each serving with 1 Tbs.
9. balsamic vinaigrette.
10. Serve.

eggplants, red peppers, mixed spring greens, regular, bottled balsamic vinaigrette

Taken from www.vegetariantimes.com/recipe/eggplant-antipasto-salad/ (may not work)