We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    120

Crescent-Topped Ratatouille Casserole

(43)
  6 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 15 ingredients
  • 6 servings
  • Pinterest
    0
  • Facebook
    120
  • Save
    0
  • Email
    0
  • Print
    0

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

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

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.
  • 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

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
18%
Saturated Fat
3 1/2g
17%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
620mg
26%
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.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved