2 fennel bulbs
2 eggs for egg wash
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup bread crumbs (herbed or plain)
1/2 cup shredded mozzarella cheese
Prep and cut the fennel: Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths.
Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.
Preheat oven the oven to 375°F.
Boil the fennel: Boil the fennel in a medium pot of salty water for 5 minutes, or until the fennel is just about tender. Drain well and cool down.
Toss each piece of fennel in egg wash and then coat with bread crumb mixture to Parmigiano Reggiano cheese.
Add the fennel to the casserole in an even layer.
Top with the mozzarella cheese and bake at 375°F for 20-40 minutes or until golden brown.
Let them rest for 5 minutes before serving.