Crescent-Topped Ratatouille Casserole
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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.
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.
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.
Bake 17 to 20 minutes or until crescents are golden brown. Sprinkle with parsley.
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