Preheat oven to 400ªF.
Prepare the breadcrumb topper: Cut the bulb of garlic across the top end to expose all of the cloves then dress with a drizzle of EVOO, about 2 tablespoons, salt and pepper. Wrap bulb in foil and roast until tender and caramel in color, 40 minutes. Squeeze out the roasted garlic cloves from the skins and smash with the back of the knife into a purée.
While the roasted garlic is roasting, toast up the breadcrumbs in a large skillet over medium heat with remaining EVOO, remove to large mixing bowl.
Add the roasted garlic, Parmigiano-Reggiano cheese and parsley to the toasted breadcrumbs. Reserve.
Lower oven heat to 350ºF.