Boil the eggplant in enough salted water to cover in a saucepan until tender, about 8-10 minutes. Drain and set aside.
Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the ham and saute until browned.
Add the additional tablespoon of oil to the pan along with the onion, celery and garlic and saute until the onion is caramelized.
Add the chicken base, thyme, oregano, green onions and shrimp. Saute for 10 minutes.
Add the eggplant and cook for 1 minute to get any water out.
Stir in the bread crumbs, eggs, cayenne pepper and black pepper. Cook for 5 minutes, stirring constantly.
Remove from the heat and fold in the crab meat. Spoon into a large, buttered baking dish and sprinkle with the Romano cheese. Bake at 350 degrees for 30 minutes or until golden brown.