Preheat oven to 400 degrees.

Place the flour and salt in a bowl and stir to combine.

Whisk the egg in a second bowl.

Place the cornmeal and parmesan cheese in a third bowl and stir to combine.

Roll the okra in the flour and pat to remove excess flour.

Dip the flour coated okra in egg and then roll in the cornmeal/parmesan mixture to coat.

Place the okra on a cookie sheet sprayed or greased with olive oil (I use Spectrum Canola Oil Spray) and when all the okra nuggets are on the tray, spray again to lightly coat.

Bake for 15 minutes or until golden.

Serve.

*Freeze before baking. When ready to eat – take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time.