Slice Eggplant (3) lengthwise ⅓ to ½ inch. Do not peel. Lightly salt each side. Set aside to sweat out water from eggplant.
Meanwhile, sauté Onion (1) and Garlic (3 clove) until translucent. Add in Ground Beef (1 pound), breaking into crumbles, and sauté until cooked.
Add in Tomato Sauce (7.5 ounce), Fresh Parsley (1/2 cup), Salt and Pepper (to taste), and Ground Cinnamon (1/4 teaspoon). Simmer for 30 minutes.
While it is simmering, sauté eggplant in Olive Oil (1 teaspoon) on each side until browned in a nonstick pan.
Preheat oven to 350 degrees F (180 degrees C).
Grease an 11x 16 baking dish. Layer ⅓ of cooked eggplant on bottom of a baking dish. Add half of the meat mixture. Then, Layer ⅓ off eggplant over hamburger mixture. Add the rest of the meat mixture over eggplant, and add the final layer of eggplant over hamburger mixture. Add ¼ cup of the Romano Cheese (1 cup) over eggplant. Set aside.
Melt Butter (6 tablespoon) on a non-stick skillet. Add Almond Flour (1/4 cup). Cook for 2 minutes.
Add in Milk (3 cup) and Ground Nutmeg (1/4 teaspoon), stirring until it reaches a boil. Remove from heat.
Beat Egg (3) in a blender. Then add half of Tomato Sauce (7.5 ounce) 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 1 minute of the first sign of bubbling.
Pour sauce over the casserole, and sprinkle with remaining cheese. Bake at 350 degrees F (180 degrees C) for 45 minutes.
Let stand for 45 minutes before serving. Enjoy!