Baked Eggs With Cheese Uova Al Piatto All Parmigiana Recipes

CHEESY BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.

OREGANO EGGS (_UOVA ALL'ORIGANO_)

Steps:

• Set a large (12-inch) nonstick skillet over a burner that's still off. Swirl the pan with the olive oil, and gently break all the eggs to fill the pan, taking care not to break the yolks. Sprinkle with the salt and dried oregano. Sprinkle the grated cheese over all.
• Cover the skillet, and turn the flame to medium-low. Cook until the whites are set and the yolks are done to your liking, about 7 to 8 minutes for still-runny yolks.
• This is a great breakfast or main course, or, served over some arugula, it can be an appetizer.

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

BAKED EGGS WITH TOMATOES (UOVA AL PIATTO CON POMODORI)

Steps:

• Heat the oil in a shallow flameproof dish.
• Add the onion, and cook until soft and golden.
• Preheat the oven to 375 degrees F.
• Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
• Stir in the chopped basil.
• Break the eggs, one at a ime, and slip them into the dish in one layer on top of the tomatoes.
• Season with salt and pepper. Dot with butter.
• Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
• Serve at once.
• Variation: sprinkle 2-3 tbsp of freshly grated Prmesan cheese over the eggs before baking.

FOUR-CHEESE BAKED EGGS

Steps:

• Preheat oven to 350°. Beat ricotta and cream cheese until smooth. Add eggs, butter, salt and pepper; beat until blended. In another bowl, whisk flour with baking powder; add to egg mixture. Stir in Gruyere and chives. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan., Bake, uncovered, until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

BAKED EGGS WITH CHEESE (UOVA AL PIATTO ALL PARMIGIANA)

Steps:

• Preheat oven to 400 degrees F.
• Butter a shallow ovenproof dish (or dishes if you prefer to bake the eggs individually.
• Break the eggs into the dish.
• Season with salt and pepper.
• Sprinkle the ham over the whites.
• Sprinkle the top with Parmesan or Romano.
• Dot with butter.
• Cover the dish,and bake for 7-10 mins., or until the whites have set and the cheese has melted.
• Garnish with basil.
• Serve hot with warmed peas.
• Variation: Add 2 ozs of canned peas after adding the ham.