Okra Parmigiana

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 and 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 350F.

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 and bake in the preheated oven for 45 to 50 minutes or until bubbly and browned.

Okra Salad With Oil And Vinegar Dressing

1 can (15 ounce size) whole okra, drained
1/4 teaspoon black pepper
1 teaspoon lemon juice
salt to taste
2 teaspoons minced onion
1 teaspoon minced parsley
2 tomatoes, cut into eighths
salad greens
***Dressing***
1/2 cup salad oil
1/4 teaspoon hot pepper sauce
1/4 cup wine vinegar, red or white
1/4 teaspoon Worcestershire sauce


Steam okra over boiling water 5 minutes; rinse with cold water and drain thoroughly. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill.

To serve, mix lightly, then add tomato wedges. Spoon oil and vinegar dressing over all and mix lightly; add salt to taste. Serve on salad greens.

For Dressing: Combine all ingredients and shake vigorously. Store in refrigerator.

Okra Dokey

2 pounds tender fresh okra
5 pods red hot peppers
5 cloves garlic
6 tablespoons pickling salt
1 tablespoon celery seed or mustard seed
3 cups vinegar
1 cup water



Pack okra into 5 hot, sterilized pint jars. Add 1 hot pepper and 1 clove garlic to each jar. In a medium-size saucepan, bring remaining ingredients to a boil.

Pour over packed okra leaving 1/2-inch head space. Seal jars and process in boiling water bath 10 minutes. To develop flavor, let set 3 to 4 weeks before serving.

Wow. I'm only getting two from the search engine from this website. Not to worry though I can use the list you came up with to search more for. I also Googled ocra recipes and came up with some very good ones. Made one last night called Cumin Ocra. It was actually very good but I never thought those two would go together. The recipe called for slashing it with water a few times but I just altered it to my steamed green bean recipe but sprinkled it with the cumin (very little now) at the end. Just steam them in a cast iron skillet with a lid (I use a saucepan lid) with a liittle oil, some water and a splash of lime juice. Add the cumin at the end. Not bad either.

That sounds like a good one! Glad you enjoyed it!