Eggplant Lasagna

Ingredients

• 1 large eggplant (about 1 to 1 1/2 lb.)
• 12 ounces ground beef chuck
• 1 cup chopped yellow onion (from 1 onion)
• ½ chopped red bell pepper (from 1 bell pepper)
• 1 tablespoon finely chopped garlic
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• ½ teaspoon crushed red pepper
• 1 (24-oz.) jar marinara sauce
• 2 cups whole-milk ricotta cheese
• 2 large eggs, beaten
• 16 ounces pre-shredded mozzarella cheese
• 7 ounces fresh mozzarella, torn into small pieces
• 2 teaspoons chopped fresh thyme leaves

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