Crescent-Topped Ratatouille Casserole

France's favorite meatless dish has eggplant and other traditional ingredients topped with jaunty mini-biscuit "berets".

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Servings 6

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( 43 ) Ratings

43 Ratings

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2 Stars 21%

1 Stars 30%

Member Reviews ( 7 )

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ingredients 15
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

1: tablespoon olive oil or vegetable oil

1: small eggplant (1 1/4 lb), cut into 3/4-inch cubes (4 cups)

1: medium zucchini, sliced

1: medium onion, sliced

1: medium green bell pepper, cut into 1-inch pieces

1: clove garlic, finely chopped

1: can (14.5 oz) diced tomatoes, undrained

1: can (8 oz) tomato sauce

1/2: teaspoon dried basil leaves

1/4: teaspoon Italian seasoning

1/8: teaspoon coarse ground black pepper

1: can (15.5 oz) dark red kidney beans, drained, rinsed

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2: tablespoons grated Parmesan cheese

1: tablespoon chopped fresh parsley, if desired

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Directions

1 In 10-inch skillet, heat oil over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.
2 Reduce heat to medium-low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover; simmer about 10 minutes or until vegetables are crisp-tender. Stir in beans; cook 5 minutes longer.
3 Meanwhile, remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. Place cheese in 1-quart resealable plastic bag; add crescent pieces, seal and shake to coat.
4 Heat oven to 375°F. Spray 11x8-inch (2-quart) baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.
5 Bake 17 to 20 minutes or until crescents are golden brown. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

Ratatouille originated in the Provence region of France. The combination of eggplant, tomatoes and zucchini shows the influence that Italian cuisine has had in this Mediterranean region.

The eggplant mixture can be made a day ahead of time and refrigerated, covered. To complete the casserole, heat the ratatouille in the oven or microwave until bubbly; top with the biscuit pieces and bake as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 100),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 2g 2% ),
Cholesterol: 0mg; 0%;
Sodium: 620mg; 620%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 8g 8% Sugars 10g 10% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 30%;
Calcium: 8%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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dkbronk

report Posted Dec. 8, 2011 11:40 AM

surprisingly YUM! Even our 4yr old at it!! I followed some of the other suggestions and added a little extra seasonings, definately helped I think. Also I used spaghetti sauce instead of plain tomato sauce for extra flavor. We will make it again for sure!

dkbronk

report Posted Dec. 8, 2011 11:40 AM

janinman

report Posted May. 16, 2011 8:44 AM

During the summer when my vegetables are at the peak of the season, I freeze ratatouille so I can enjoy it all year long and it is a quick and easy meal. I usually mix it with pasta or put it on a brown rice crust, add cheese, and warm it up. I like the idea of using the biscuits!