Crescent-Topped Ratatouille Casserole

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

  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 15
  • servings 6

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
  • 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.
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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