Okra Parmigiana
Category: veggies, misc
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Serves/Makes: 8
Ready in: 2-5 hrs
- 4 tablespoons olive oil
- 3/4 cup chopped onions
- 3/4 cup chopped celery
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 can (14 ounce size) whole tomatoes, undrained, roughly chopped
- 1 can (6 ounce size) tomato paste
- salt, to taste
- freshly ground black pepper, to taste
- 1 pound fresh okra pods, each about 3 inches long, washed
- 2 eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 2 cups freshly grated Parmesan cheese
Preheat oven to 350 degrees F. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat until hot but not smoking. Add the onion, celery, parsley, and garlic and cook, stirring occasionally, until tender, about 5 to 7 minutes. Stir in the tomatoes and tomato paste and season to taste with salt and pepper. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally. Remove the caps from the okra pods and slice the pods in half lengthwise. Dip into the egg and then roll in the bread crumbs to coat. Heat 2 tablespoons of the olive oil in the skillet over medium-high heat until hot but not smoking. Add a single layer of okra slices and brown on both sides, about 3 minutes per side. Remove, drain on paper towels, and set aside. Repeat with remaining okra slices, adding more oil if necessary. Layer half the okra in a lightly greased 13" x 9" x 2" baking dish. Spoon half of the tomato sauce over the okra slices. Repeat the two layers. Top with Parmesan cheese. Bake in the preheated oven for 45 to 50 minutes or until bubbly and browned.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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