Preheat oven to 300°. Sauté shallot in olive oil until lightly browned. Grate Parmigiano-Reggiano cheese into a bowl. Spoon cheese into 8 equal mounds on a parchment-lined baking sheet. Flatten mounds with the back of a spoon, and gently press shallot slices into each. Bake 20 minutes or until golden.
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