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6 servings
Use okra that is no bigger than 3-4 inches long. Larger okra will be to fibrous.
2 tablespoons olive oil
1 cup diced onion
½ cup diced celery
2 cloves garlic, minced
½ teaspoon dried oregano
1 (14-ounce) can fire-roasted diced tomatoes
1 (6-ounce) can tomato paste
1 teaspoon sugar
¼ cup chopped fresh parsley
salt and pepper to taste
1½ pounds fresh okra pods, each about 3-4 inches long
2 eggs, lightly beaten
1 cup seasoned bread crumbs
¼ cup all-purpose flour
Vegetable oil
⅓ cup freshly grated Parmesan cheese
1½ cups shredded Mozzarella cheese
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1st Keep
 cegrice
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