Crescent-Topped Ratatouille Casserole

(43)
6 reviews.
  • 25 min prep time
  • 1 hr 10 min total time
  • 15 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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. 5 Bake 17 to 20 minutes or until crescents are golden brown. Sprinkle with parsley.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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