Preheat oven to 350ᵒF (180ᵒC).

Add 1 Tbsp oil to the cooked pasta and mix well.

Combine the cottage cheese, heavy cream, and eggs in a small bowl and add to the pasta. Season with salt and pepper. Mix well and set aside.

Melt the butter for the vegetable layer in a large pan over medium heat.

Add the onion and sauté until golden. Add the eggplant and the mushrooms and sauté, stirring, for about 5 minutes. Add salt to taste and remove from heat.

Combine the ingredients for the cream layer.

Pour half of the pasta into a greased 9×13-inch baking pan or oven-to-tableware and spread the mushroom and eggplant mixture on top.

Cover with the rest of the pasta mixture and pour the cream mixture over everything.

Bake for 35–40 minutes, until golden.