Eggplant Lasagna

1 large red bell pepper

4 tablespoon(s) extra-virgin olive oil

3/4 teaspoon(s) dried thyme

3/4 teaspoon(s) oregano leaves Salt Freshly ground pepper

3 medium (1 pound each) eggplants , cut lengthwise into 1/3-inch-thick slices

1 medium onion , chopped

5 clove(s) garlic , chopped, divided

5 cup(s) (about 36 ounces) store-bought marinara sauce

16 ounce(s) skim ricotta

1 1/3 ounce(s) grated Parmigiano-Reggiano

1/4 cup(s) chopped fresh parsley leaves

8 ounce(s) part-skim mozzarella , shredded