Eggplant Parmesan

1 Eggplant, 1 inch slices
1/2 cup of oat bran
6 ounces of vegetable juice
2 cloves of garlic, minced
1/2 teaspoon of Italian seasoning
1/2 teaspoon of basil
2 tomatoes, diced
5 ounces of Mozarella cheese

Mix oat bran, juice, garlic and seasonings together.
Place eggplant in oiled baking dish and spread oat bran mixture over each slice. Sprinkle diced tomato and cheese over top. Bake at 350 degrees for 30-40 minutes.

Lentil Soup

1/2 tablespoon of olive oil
1/2 cup of chopped onion
2 cups dried lentils
2 quarts distilled water
2 small red potatoes (cooked)
1 large carrot (grated or chopped)
1 tablespoon basil (chopped)
2 cups of tomato juice
3/4 cup shredded spinach
1 pinch of sea salt to taste

Heat oil and sauté onion until transparent. Add lentils and water. Bring to boil, cover and simmer over low heat until lentils are tender. Watch the water level and add as necessary to keep lentils covered. Peel potatoes, dice and add to lentils. Add carrot, basil, tomato juice, salt, and spinach to kettle and cook until spinach wilts and turns dark green. Garnish with grated cheese.