Artichoke Eggplant Ring Mold

Campbell's Artichoke Eggplant Ring Mold Recipe

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.

At a glance

Prep

25 min.

Total

1 hr. 20 min.

Serves

12

Cook: 10 min.

Bake: 45 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

Vegetable cooking spray
2 small eggplants (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 fresh parsley
3 ounces prosciutto or ham, chopped
2 packages (9 ounces each ) frozen artichoke hearts, prepared according to package directions and cut in half
to taste Black pepper
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup or tomato
1/4 cup sour cream

How to Make It

  • 1

    Spray a 6-cup ring-shaped baking pan with the cooking spray.  Reserve 10 eggplant slices.  Coarsely chop the remaining eggplant slices.

  • 2

    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.

  • 3

    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.

  • 4

    Heat the remaining oil in the skillet over medium heat.  Add the chopped eggplant and cook for 5 minutes or until tender, stirring occasionally.

  • 5

    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.

  • 6

    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.

  • 7

    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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Recipe Nutritional Information

Made With

Campbell’s® Condensed Tomato Soup tomato

calories

270 250

totalfat

16g 16g

saturatedfat

4g 4g

cholesterol

95mg 95mg

sodium

710mg 620mg

totalcarbohydrate

23g 18g

dietaryfiber

9g 8g

protein

11g 11g

vitamina

10%DV 8%DV

vitaminc

15%DV 15%DV

calcium

10%DV 10%DV

iron

10%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26029

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