An Okra Parmigiana so Good That I Threatened the Dogs for Just Looking at my Plate the Wrong Way
Oh my, I don’t even know what to say about this dish. I’d never cooked okra before this Summer, but this parmigiana has made me a believer! Okra can sometimes be a bit slimy, but it certainly isn’t once breaded and fried. Because the okra is so small, the breading and frying can be a bit time intensive, so I highly recommend a sous chef for this one! I intuitively doctored up the sauce a bit and I love how it turned out. The cinnamon and red pepper flakes make the flavor rich and full with a little kick.
Since Courtney was, at class I had the leftovers all to myself. I must confess this wasn’t a disappointment. It was just me, the okra parmigiana, my leather couch and Olivia Pope having a moment. In fact I was so excited about the leftovers that I threatened the dogs for just looking at my plate the wrong way. Perhaps this dish doesn’t bring out the best in me, but it’s worth it.
Okra Parmigiana
Adapted from Spicy Southern Kitchen
Ingredients
- 1 tablespoons olive oil
- 1 cup diced yellow onion
- ½ cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 (14 ounce) can fire-roasted diced tomatoes
- 1 (6-ounce) can tomato paste
- ½ cinnamon
- 1 teaspoon brown sugar
- red pepper flakes (if you like some spice)
- salt and pepper to taste
- 12 oz fresh okra pods
- 3 eggs, lightly beaten
- 1 cup seasoned bread crumbs (I used gluten-free)
- ⅓ cup freshly grated Parmesan cheese, divided
- 1½ cups (6 oz ) shredded Mozzarella cheese
- Oil for cooking
Instructions
- Preheat oven to 375 degrees and lightly spray a 9-inch square baking dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add onion and celery and sauté for 3 to 4 minutes. Add garlic and sauté another 2 to 3 minutes. Add oregano.
- Stir in diced tomatoes, tomato paste, sugar and cinnamon. Season to taste with salt and pepper and red pepper flakes. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
- Meanwhile, prepare the okra. Cut off cap end of okra pods and cut pods in half lengthwise.
- Combine bread crumbs and 2-3 T Parmesan in a pie plate. Beat eggs in a separate bowl. Dip okra pods in egg and then roll in bread crumb mixture to coat.
- Add enough to a large skillet to coat the bottom with about ¼-inch oil. Heat over medium-high heat. Add half the okra and brown on both sides, about 2-3 minutes per side. (Okra will burn easily. Turn heat down some if it is browning too quickly.) Set aside on a plate covered in paper towel and season with salt. You’ll want to cook the okra in batches, changing out the oil if it becomes to blackened. Try not to eat all the fried okra as a snack while you’re cooking!
- Coat bottom of prepared baking dish with a thin layer of tomato sauce. Layer ½ the okra in the dish and top with half of the tomato sauce. Repeat layers. Top with Mozzarella and remaining Parmesan.
- Place in preheated oven and bake for 40 to 45 minutes, until bubbly and browned.
Serves 4 generously
