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Source: Campbell's Recipes
Tagged With: 12 servings
Artichoke Eggplant Ring Mold
Perfect for parties, this unique spin on eggplant parmesan looks as good as it tastes.  Best of all, it takes just 35 minutes to put together before it goes in the oven.
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Serves: 12 servings
Prep Time: 25 minutes
Cook Time: 55 minutes
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Vegetable cooking spray
2 small eggplant (about 10 ounces each), peeled and cut into 1/4-inch-thick slices
5 eggs
3/4 cup seasoned dry bread crumbs
1 cup freshly grated parmesan cheese
1/3 cup olive oil
1/4 cup mayonnaise
1/4 cup chopped Parsley
3 ounces prosciutto or ham, chopped
2 packages (9 ounces each) frozen artichoke heart, prepared according to package directions and cut in half
ground black pepper
1 can (10 3/4 ounces) condensed tomato soup or 2 1/2 cups tomato sauce
1/4 cup sour cream




Spray a 6-cup ring-shaped baking pan with the cooking spray.  Reserve 10 eggplant slices.  Coarsely chop the remaining eggplant slices.
Beat 2 eggs in a shallow bowl.  Stir 1/2 cup bread crumbs and 1/4 cup cheese on a plate.  Dip the eggplant slices into the eggs.  Coat the eggplant slices with the bread crumb mixture.
Heat 2 tablespoons oil in a 12-inch skillet over medium heat.  Add the eggplant slices in batches and cook until golden brown on both sides.  Drain the eggplant slices on paper towels.
Heat the remaining oil in the skillet over medium heat.  Add the chopped eggplant and cook for 5 minutes or until tender, stirring occasionally.

Beat the remaining eggs in a medium bowl.  Stir in the mayonnaise, parsley, prosciutto, remaining bread crumb mixture, the chopped eggplant and artichokes.  Season with the black pepper.
Arrange the eggplant slices crosswise in the pan, overlapping slightly.  Spoon the artichoke mixture into the pan.  Place the pan into a roasting pan.  Place the roasting pan into the oven.  Add enough boiling water to the roasting pan to come halfway up the side of the ring-shaped pan.  Cover loosely with foil.

Bake at 350°F. for 45 minutes or until set.  Heat the tomato sauce and sour cream in a 1-quart saucepan over medium heat until the mixture is hot, stirring often.  Invert the pan onto a serving platter.  Serve with the tomato sauce mixture.






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