Prepare the Eggplant: Slice the eggplants and sprinkle with salt. Let them sit for 10 minutes to release excess moisture, then pat dry with paper towels.

Heat vegetable oil in a pan and fry the eggplant slices until golden. Remove and set aside.

Assemble the Casserole: Preheat your oven to 200°C (392°F).

In a baking dish, layer the fried eggplant slices, sliced pepper, and tomatoes.

In a bowl, mix the cottage cheese, eggs, salt, pepper, and basil until well combined. Spread this mixture evenly over the layered vegetables.

Sprinkle the grated cheese on top and finish with a light drizzle of olive oil and a sprinkle of breadcrumbs.

Bake: Bake in the preheated oven for 30 minutes or until the top is golden and the cheese is bubbly.

Prepare the Cucumber Yogurt Sauce: While the casserole is baking, grate the cucumber and squeeze out any excess water.

In a bowl, mix the grated cucumber with yogurt, lemon juice, salt, pepper, basil, and a drizzle of olive oil. Stir well and chill until ready to serve.

Serve: Once baked, let the casserole rest for a few minutes before serving.

Serve warm with a generous dollop of the cucumber yogurt sauce on the side.