Okra Parmigiana
"A southern take on eggplant parmigiana using fresh summer okra instead of eggplant...."
INGREDIENTS
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2 tablespoons olive oil
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1 cup diced onion
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1/2 cup diced celery
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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1 (14-ounce) can fire-roasted diced tomatoes
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1 (6-ounce) can tomato paste
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1 teaspoon sugar
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1/4 cup chopped fresh parsley
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salt and pepper to taste
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1 1/2 pounds fresh okra pods, each about 3-4 inches long
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2 eggs, lightly beaten
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1 cup seasoned bread crumbs
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1/4 cup all-purpose flour
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Vegetable oil
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1/3 cup freshly grated Parmesan cheese
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1 1/2 cups shredded Mozzarella cheese
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