Slice eggplant length wise ⅓ to ½ inch. Do not peel. Lightly salt each side. Set aside to sweat out water from eggplant.
Meanwhile, sauté onion and garlic until translucent.
Add in ground beef, breaking into crumbles, and sauté until cooked.
Add in tomato sauce, parsley, salt and pepper, and cinnamon.
Simmer for 30 minutes.
While it is simmering, sauté eggplant in olive oil on each side until browned in a nonstick pan.
Grease a 9x13 Baking Dish. Layer ⅓ of cooked eggplant on bottom of baking dish.
Add half of hamburger mixture.
Layer ⅓ off eggplant over hamburger mixture.
Add the rest of the hamburger mixture over eggplant.
Add final layer of eggplant over hamburger mixture.
Add ¼ cup of Romano cheese over eggplant. Set aside.
Melt butter on non stick skillet. Add in almond flour. Cook for 2 minutes.
Add in milk and nutmeg, stirring until it reaches a boil. Remove from heat.
Beat eggs in a blender.
Add half of sauce to blender slowly continuing to blend to prevent curdling.
Add egg mixture back into cream sauce. Stir in ½ cup Romano cheese
Return to heat and cook for one minute of the first sign of bubbling.
Pour sauce over casserole.
Sprinkle with remaining cheese.
Bake at 350 for 45 minutes.
Let stand for 45 minutes before serving,