Cut melanzani into slices approx. 1 1/5 – 2 cm thick, salt and let stand for approx. 30 – 45 minutes. Cut the zucchini into slices as well.
In the meantime, peel the onion and cut into small cubes. Core tomatoes, also cut into small pieces. Peel garlic, chop coarsely. Finely chop the herbs.
Heat the oil in a pan and fry the onion. Add tomatoes, fry briefly, add garlic and let everything steam a bit. Season with salt, bell pepper, paprika powder.
Add the herbs and milk and blend with a hand blender, add a little water if necessary, season to taste and pour into a baking dish.
Dab off the liquid from the melanzani and fry briefly on both sides. Sauté the zucchini briefly on both sides as well.
Cut cheese into slices. For each slice of melanzani, add one slice of mountain cheese and one slice of mozzarella.
Layer the melanzani, zucchini and cheese alternately like a fan on the sauce and bake for approx. 25 minutes at approx. 210 °C top/bottom heat.
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