Parmesan Okra

I usually fix okra one of two ways. Take the tiny baby pods and steam briefly, finishing with a pat of butter. Eat immediately...sometimes straight out of the saucepan. Or (This one's a lot less healthy.) dipped in milk and coated in cornmeal for a quick crispy frying. Comfort food at it's finest.

But here's a new one...it's yummy. Might just have to add it to the regular repertoire.

Parmesan Okra
Makes four servings.

1 pound fresh okra, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1/4 cup Italian-seasoned breadcrumbs
2 teaspoons Greek seasoning
1/4 cup freshly shaved Parmesan cheese


Sauté okra in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until crisp-tender.

Sprinkle with breadcrumbs and seasoning, and cook, stirring often, 3 minutes.

Sprinkle with Parmesan cheese, and serve immediately.