Saute 4 cloves finely chopped garlic, 1 cup of chopped onion until lightly brown in olive oil.
Add 6 fennel bulbs halved cored and thinly sliced and cook until not quite soft.
Add 1 large can (28 oz) of fire roasted crushed tomatoes.
Salt and pepper to taste.
Put the vegetable mixture in an oven proof casserole dish.
Toast 1 cup Japanese bread crumbs in a skillet until lightly browned.
Let cool and then add 1/2 cup parmesan cheese and 1/4 cup grated gruyere. Add in mixture of 1 tsp each chopped fresh oregano, basil and parsley.
Top the vegetables with the bread and cheese mixture.
Bake at 400 for 20-25 minutes.