OKRA PARMIGIANA

FOR THE TOMATO SAUCE:
About 4 tablespoons olive oil, divided use
3/4 cup chopped onions
3/4 cup chopped celery
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 (14 ounce) can whole tomatoes, undrained, roughly chopped
1 (6 ounce) can tomato paste
Salt and freshly ground black pepper to taste
FOR THE OKRA:
1 pound fresh okra pods, each about 3 inches long, washed
2 eggs, lightly beaten
1 cup seasoned bread crumbs
1/2 cup freshly grated parmesan cheese (for topping)

Preheat oven to 350 degrees F.

TO PREPARE THE TOMATO SAUCE:
In large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat until hot but not smoking. Add onions, celery, parsley and garlic and cook, stirring occasionally, until tender, about 5 to 7 minutes.

Stir in tomatoes and tomato paste and season with salt and pepper. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally.

TO PREPARE THE OKRA:
Meanwhile, remove caps from okra pods and slice pods in half lengthwise. Dip into egg and then roll in bread crumbs to coat.

Heat 2 tablespoons olive oil in another 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.

TO ASSEMBLE:
Layer half the okra in lightly greased 13- by 9-inch baking dish. Spoon half of tomato sauce over okra slices. Repeat with 2 more layers. Top with parmesan cheese.

Bake in preheated oven for 45 to 60 minutes or until bubbly and browned.

Makes 6 servings
Source: Dori Sanders' Country Cooking by Dori Sanders