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Crescent-Topped Ratatouille Casserole

crescent-topped ratatouille casserole Entree French
Crescent-Topped Ratatouille Casserole
  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 15
  • Servings 6

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

Updated October 19, 2018
Pillsbury Crescents
Make with
Pillsbury Crescents

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 rolls
  • 2
    tablespoons grated Parmesan cheese
  • 1
    tablespoon chopped fresh parsley, if desired

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
3 1/2g
17%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
620mg
26%
Potassium
720mg
21%
Total Carbohydrate
43g
14%
Dietary Fiber
8g
32%
Sugars
10g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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