Okra Parmigiana
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on eggplant parmigiana using fresh okra instead, breaded and layered with tomato sauce, eggs, and melted mozzarella and parmesan. A southern comfort food main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 1/3 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded Mozzarella cheese
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 1022mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 632mg
- Calcium
- 443mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1022MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.