Wash and slice the eggplant into 3/8" slices. Brush slices with oil; salt & pepper the slices and broil until lightly browned on each side.
While the eggplant is broiling, saute the onion, ground beef, and jalapeno until the meat loses color. If necessary, drain the fat from the pan. Add the tomatoes and tomato paste (or tomato sauce or crushed tomatoes), herbs, and season with salt and pepper. Cook over medium heat until the mixture has thickened and reduced.
Beat the eggs, and when the meat mixture has cooled, add the eggs and 3/4 cup of the Romano cheese.
Oil an 11 x 16-inch casserole (or two casseroles of equivalent square inches) and put 1/3 of the eggplant slices in the bottom, cover with 1/2 the meat sauce, follow with another layer of eggplant, the remaining meat sauce, and top with the remaining eggplant.