The ingredient list for this recipe may seem a little intimidating, but most of these items are standard pantry items. Usually, I'm not a casserole person. I don't have anything against casseroles, but I'm lactose intolerant and most casseroles include "cream of something or other" or oober amounts of milk and cheese. From my other recipes, I'm sure you'll note that I do use those things to cook, but they're usually recipes that have been given to me. I never intentionally go out in search of recipes loaded with milk. Anyways, back to this casserole...no "cream of anything."Ingredients:
- 1 Tbsp. olive oil or vegetable oil
- 1 small eggplant, cut into 3/4-inch cubes (4 cups)
- 1 medium zucchini, sliced
- 1 medium onion, sliced
- 1 medium green 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 tsp. dried basil leaves
- 1/4 tsp. Italian seasoning
- 1/8 tsp. ground black pepper
- 1 can (15.5 oz) dark red kidney beans, drained, rinsed
- 1 can refrigerated crescent dinner rolls
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. chopped fresh parsley, if desired
- In large skillet, heat oil over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4-6 minture or until veggies 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 veggies 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 degrees. Spray 2-quart baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.
- Bake 17-20 minutes or until crescents are golden brown. Sprinkle with parsley.
