Pre-heat oven to 350° (180° celsius). Lightly grease a small to medium baking pan or cookie sheet.
In a large pot of lightly salted boiling water cook the broccoli until tender but firm (not mushy) (al dente)
Drain and rinse the broccoli under cold water (drain well) then sprinkle with the juice of ½ a lemon and toss gently.
In a small bowl beat the eggs add the parmesan cheese and mix well. In a small bowl combine the bread crumbs and parsley.
First roll the florets in the egg mixture then roll in the breadcrumb mixture press gently to cover well. Place them in the prepared baking pan, sprinkle with a little salt and drizzle with the olive oil. Bake for approximately 20-30 minutes. (I turned the heat up at the end, last 5 minutes just to brown a bit on top). Enjoy!
Notes
Of course it is always better to eat this breaded baked broccoli the day it is made but if you do have leftovers then be sure to refrigerate in an airtight container. It will keep for up to 2-3 days. Re-heat in a low oven or microwave.