Delicious Southern Okra Parmigiana: A Unique Vegetarian Delight

A truly delicious Southern take on traditional Eggplant Parmigiana, this recipe ingeniously substitutes fresh summer okra for eggplant. It’s a fantastic vegetarian dish that promises a delightful culinary experience, proving that okra can taste incredibly good.

The Inspiration: A Culinary Treasure from Dori Sanders

My journey to creating this unique Okra Parmigiana began with a fortunate discovery at a local used bookstore. I stumbled upon a true culinary gem: a cookbook penned by the acclaimed Dori Sanders of York, South Carolina. Interestingly, Ms. Sanders lives just minutes from my old home, and while our paths have never crossed, I’ve admired her work for years. However, I had no idea she had crafted such an extraordinary cookbook, which has quickly ascended to become one of my most cherished Southern cooking guides.

Dori Sanders is a remarkably talented and accomplished woman, celebrated for her two published novels, Clover and Her Own Place. Her cookbook, Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand, published in 1995, is much more than a collection of recipes. It’s a heartwarming anthology filled with authentic, down-home country cooking, showcasing fresh Southern produce at its best. It truly embodies the spirit of traditional Southern kitchens and the bounty of the land.

What sets Dori Sanders’ cookbook apart is her imaginative and creative approach to traditional Southern fare. These are not merely the standard country cooking recipes you might encounter in countless other books. Instead, her collection features truly unique dishes that reflect a thoughtful and innovative mind, transforming simple ingredients into memorable meals. Her ability to infuse everyday ingredients with such distinctiveness is what makes her work so special and inspiring.

Okra Parmigiana: A Southern Twist on an Italian Classic

A perfect example of Dori Sanders’ culinary ingenuity is her recipe for Okra Parmigiana. In all my years of collecting cookbooks and exploring diverse cuisines, I had never before encountered such a creative concept. And what a truly wonderful revelation it is! This dish masterfully transforms the classic Italian Eggplant Parmigiana into a distinctively Southern version by substituting tender, fresh summer okra for the traditional eggplant. It’s a testament to how regional ingredients can inspire delightful variations of beloved international dishes.

While Dori Sanders’ original recipe provided the foundational inspiration, I’ve adapted it slightly to suit my preferences, though the delightful essence of the dish remains perfectly intact. The core concept involves okra pods, cut in half horizontally, then lightly fried in a flavorful cornmeal batter until golden and crisp. These beautifully prepared okra pieces are then layered generously with a thick, savory tomato sauce and topped with a blend of cheeses. The entire creation is baked until the cheese melts into a warm, bubbling, golden perfection. For any lover of okra, this dish truly is a little slice of Italian-Southern heaven, offering a comforting and satisfying meal.

If you’ve hesitated to try okra, or perhaps had a less-than-stellar experience with it in the past, this recipe is an absolute must-try. The common perception of okra being “slimy” is completely debunked here, as the frying process and the rich sauce transform its texture and flavor. After all, what’s not to love about anything generously covered in a luscious tomato sauce and a blanket of melted, bubbly cheese?

Tips For Selecting The Best Okra

The success of any okra dish, especially one like Okra Parmigiana, heavily relies on the quality of your fresh okra. Here are some essential tips for selecting the finest pods to ensure your dish is as tender and delicious as possible:

• Freshness is Key: Okra is a highly perishable vegetable. For the best flavor and texture, always try to purchase it as close to the time you plan on cooking it as possible.
• Vibrant Green Color: Look for pods that display a bright, vivid green hue. Avoid any okra that appears dull or discolored.
• Check for Imperfections: While a few minor brown spots might be acceptable, generally seek out pods that are free from significant blemishes, soft spots, or signs of decay.
• Firm, Not Limp: A truly fresh okra pod will be firm to the touch, not limp or bendable. If it feels rubbery or soft, it’s past its prime.
• Size Matters: Shorter okra pods, typically around 3 to 4 inches in length, are far more tender and less fibrous than longer ones. The really large pods can be quite woody and tough, so it’s best to avoid them for this recipe.

Okra Parmigiana: Recipe Notes and Variations

Enhancing your Okra Parmigiana is easy with a few simple tweaks. These notes will help you customize the dish to your liking:

• Add a Spicy Kick: For those who appreciate a bit of heat, simply incorporate half a teaspoon of crushed red pepper flakes into the tomato sauce while it simmers. This will add a delightful warmth without overpowering the other flavors.
• Fresh Basil Finish: A sprinkle of slivered fresh basil leaves just before serving will elevate the dish with a burst of aromatic freshness. Basil’s sweet and peppery notes perfectly complement the tomato and cheese.
• Cheese Variations: While Parmesan and Mozzarella are classic, feel free to experiment with other melting cheeses like provolone, fontina, or even a smoked Gouda for a unique flavor profile.
• Make it Vegan: To adapt this recipe for a vegan diet, use plant-based milk for soaking the okra, vegan egg replacers for the batter, and plant-based Parmesan and Mozzarella alternatives.

How To Store And Reheat Leftovers

Okra Parmigiana makes for excellent leftovers! To store, transfer any remaining portions to an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy it again, you have a couple of reheating options:

• Microwave: For a quick reheat, place a serving in a microwave-safe dish and heat on medium power for 1-2 minutes, or until thoroughly warmed through.
• Oven: For best results, especially to regain some of that crispy okra texture, reheat in a preheated 350-degree Fahrenheit (175°C) oven for about 15-20 minutes, or until bubbly and heated through. Cover loosely with foil if the cheese starts to brown too much.

Okra Parmigiana Recipe

A Southern take on classic Eggplant Parmigiana, featuring fresh summer okra, a rich tomato sauce, and a generous topping of melted cheese. This vegetarian delight is perfect for any meal.

By Christin Mahrlig

Prep Time: 45 mins

Cook Time: 30 mins

Total Time: 1 hr 15 mins

Servings: 6

Equipment

• 9-inch square baking dish

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1 1/2 pounds fresh okra pods, each about 3-4 inches long
• 2 eggs, lightly beaten
• 1 cup seasoned bread crumbs
• 1/4 cup all-purpose flour
• Vegetable oil, for frying
• 1/3 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F (175 degrees C) and lightly spray a 9-inch square baking dish with cooking spray.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add diced onion and celery and sauté for 3 to 4 minutes until softened. Add minced garlic and sauté for another 2 to 3 minutes until fragrant. Stir in dried oregano.
3. Stir in diced tomatoes, tomato paste, and sugar. Season the sauce to taste with salt and freshly ground black pepper. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until it thickens. Stir in the chopped fresh parsley. The sauce will be quite thick; you may add a small amount of water if you prefer a slightly thinner consistency.
4. Prepare the okra: Wash the okra pods thoroughly. Cut off the cap ends of each pod, then slice each pod in half lengthwise. In a shallow dish or pie plate, combine the seasoned bread crumbs and all-purpose flour.
5. Set up a dredging station: Dip each okra half in the lightly beaten eggs, allowing any excess to drip off. Then, roll the okra in the bread crumb and flour mixture, ensuring it is thoroughly coated on all sides.
6. Fry the okra: Pour enough vegetable oil into a large skillet to cover the bottom with about 1/4-inch of oil. Heat the oil over medium-high heat. Carefully add half of the breaded okra to the hot oil in a single layer. Brown on both sides, about 3 minutes per side, until golden and crisp. (Monitor closely as okra can brown quickly; reduce heat if necessary). Remove the fried okra with a slotted spoon and drain on paper towels. Immediately season the hot okra with a sprinkle of salt. Add more oil to the skillet if needed and cook the remaining okra in batches.
7. Assemble the Parmigiana: Coat the bottom of the prepared 9-inch square baking dish with a thin layer of the tomato sauce. Arrange half of the fried okra in an even layer over the sauce. Top this okra layer with half of the remaining tomato sauce. Repeat these layers with the remaining okra and sauce. Finally, generously top the entire dish with the freshly grated Parmesan cheese and shredded Mozzarella cheese.
8. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the cheese is melted, bubbly, and beautifully browned, and the sauce is hot throughout.

Notes

• Use okra pods that are no bigger than 3 to 4 inches long. Larger okra tends to be fibrous and less tender.
• To make this recipe spicy, add half a teaspoon of crushed red pepper flakes to the sauce while it simmers.

Nutrition

Calories: 514kcal |
Carbohydrates: 39g |
Protein: 17g |
Fat: 34g |
Saturated Fat: 9g |
Polyunsaturated Fat: 12g |
Monounsaturated Fat: 11g |
Trans Fat: 0.1g |
Cholesterol: 82mg |
Sodium: 897mg |
Potassium: 933mg |
Fiber: 7g |
Sugar: 10g |
Vitamin A: 1,926IU |
Vitamin C: 45mg |
Calcium: 374mg |
Iron: 4mg

Nutrition information is automatically calculated and should only be used as an approximation.

More Delightful Okra Recipes to Explore

If you’ve fallen in love with okra through this Parmigiana recipe, or if you’re already an okra enthusiast, there are many more delicious ways to enjoy this versatile Southern vegetable. Here are some additional recipes that celebrate okra in all its glory:

• Southern Fried Okra: A classic, crispy, and irresistible side dish that’s a staple in many Southern homes.
• Okra Hush Puppies: These savory, deep-fried cornmeal fritters get an extra burst of flavor and texture from finely chopped okra.
• Okra Pancakes with Pimento Cheese: A creative and indulgent combination, perfect for brunch or a unique appetizer.
• Whole Fried Okra: Simple yet satisfying, this recipe showcases the natural deliciousness of whole okra pods, lightly breaded and fried.
• Okra Hoecakes: A Southern staple, these savory cornmeal cakes are made even better with the addition of fresh okra.
• Corn Okra Creole: A vibrant and flavorful stew that blends the sweetness of corn with the unique texture of okra in a rich Creole sauce.
• Stewed Okra and Tomatoes: A comforting and hearty dish, marrying tender okra with tangy tomatoes, often seasoned with a kick.

Did you make this?
Leave a comment below and tag us @spicysouthernkitchen on social media! We love seeing your creations!

Sharing with the Country Cook’s Weekend Potluck

Originally posted July 7, 2014.

Disclosure: This post contains an affiliate link.