Eggplant Lasagna

• 1 large eggplant (about 1 to 1 1/2 lb.)
• 12 ounces ground beef chuck
• 1 cup chopped yellow onion (from 1 onion)
• 1/2 chopped red bell pepper (from 1 bell pepper)
• 1 tablespoon finely chopped garlic
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 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

1. Heat a large skillet over medium-high. Add beef to skillet; cook, stirring occasionally to break up chunks, until well browned, 7 to 8 minutes. Add onion, bell pepper, garlic, salt, black pepper, and crushed red pepper; cook, stirring occasionally, until tender, about 4 minutes. Stir in marinara. Reduce heat to medium; cook, stirring occasionally for 10 minutes. Remove from heat.
2. Stir together ricotta and eggs in a small bowl.

eggplant, ground beef, yellow onion, red bell pepper, garlic, kosher salt, black pepper, red pepper, marinara sauce, wholemilk, eggs, mozzarella cheese, mozzarella, thyme

Taken from www.myrecipes.com/recipe/eggplant-lasagna-0 (may not work)