Tired of the same ole, same ole ways of cooking okra, I decided to try something different and it was a zero-leftover hit with family and friends. I cooked it two ways - one was coated with bread crumbs and the other was not and that produced two really different textures and tastes out of the deal. The best thing was it passed the "slime test" for somebody who hates okra because they hate anything slimy or slippery in their mouth. I got a thumbs up from this person who usually refuses to eat okra. Regarding the Italian herb mixture, I used a refrigerated Italian Herb Paste that I found in the produce section rather than a dry herb seasoning mix. I cooked it until I could smell it then added 5 minutes being careful not to overcook the okra. Enjoy!