Never saw this one coming, but I am now roasting rather than frying okra. It's easy and cleaner and (of course) better for you (I guess?) than frying. And we all love it--it's still crunchy and chewy and all that. In any case, being grain-free, I had to ditch the cornmeal.
So, cut the cap off the okra, then slice it into two or three pieces using a long diagonal cut. You want long skinny pieces with a slanty side. Toss with a lot of olive oil (any kind) and kosher salt. Roast on a parchment-lined baking sheet at 400 for about 30 minutes, turning once before the end. Go for dark edges.