Ingredients

• 3 medium/large fennel (cleaned and sliced)
• 3 tablespoons freshly grated Parmigiano cheese
• 1½ tablespoon bread crumbs
• ¼-½ teaspoon salt
• 1-2 dashes pepper
• ¼ teaspoon oregano
• 2-4 tablespoons olive oil
• 1 tablespoon chopped fresh Italian Parsley (optional)

Instructions

1. Pre-heat oven to 400°F (200°C), lightly grease a medium baking dish.
2. Clean the fennel by cutting off the stalks, then cut the bulb in half lengthwise.  Remove the hard core in the middle, then cut thin slices. I used medium sized fennel and cut each quarter in four. If you prefer you can leave the pieces larger by just cutting the quarters in half.
3. In a small bowl mix together the parmesan cheese, bread crumbs, salt, pepper and oregano.
4. Line the slices in the prepared baking pan and sprinkle with the parmesan mixture. Drizzle with a tablespoon or two of olive oil and bake for approximately 20 minutes or until the fennel is tender.  Top with freshly chopped parsley before serving immediately. Enjoy!