Total Calories: 123
Sauté garlic, green pepper, and green chile peppers until soft in 1 tablespoon olive oil. Add tomato paste, water, and salt and pepper to taste, and simmer until sauce thickens. Dip eggplant into the eggs and sauté until golden brown in remaining olive oil. Place eggplant slices in a baking dish and cover with the sauce and grated yellow cheese. Bake at 350° for 30 minutes.
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