Comida Kraft
Recipe Box

Crispy Parmesan Ratatouille

Prep Time
Total Time

6 servings, 1 cup each

Some will be so drawn to the crispy Parmesan topping that they may not even care what's in the ratatouille. They'll end up liking that a lot, too.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine bread crumbs and cheeses. Cut vegetables into 1/4-inch-thick slices.
  • Pour half the tomato sauce into 13x9-inch baking dish; cover with layers of half each of the vegetables and cheese mixture. Top with remaining sauce and vegetables. Drizzle with oil; cover.
  • Bake 30 min.
  • Top with remaining cheese mixture; bake, uncovered, 15 min. or until vegetables are tender and topping is golden brown.


We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use KRAFT Shredded and Seasoned Grated Parmesan Cheeses and panko bread crumbs. Give it a try!

Best of Season

When buying eggplant, look for one that is firm to the touch.


  • 6 servings, 1 cup each

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 2 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

The Parmesan cheese adds a good source of calcium to this meatless dish. And as a bonus, it's chockfull of fresh-from-the-garden vegetables which provide vitamin C.

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 160
Total fat 8g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 510mg
Carbohydrate 16g
Dietary fiber 4g
Sugars 7g
Protein 9g
% Daily Value
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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