Cut the melanzane into 8 slices of about 1 cm thickness, place on kitchen roll, season heartily with salt and pull for 30 min. Dry with kitchen roll. Mix Gruyère, Parmesan, eggs, whipped cream and 1 tbsp. flour to a cheese dough. Season with paprika powder and pepper. Pluck parsley leaves, chop and stir into the dough.
Quarter peppers, remove seeds, place skin side up on a baking sheet. Grill under the heated oven broiler on the 2nd rack from the bottom until the skin blisters black.
Cover peppers with a wet kitchen towel, cool a tiny bit, then skin and chop into small cubes. Finely dice the zucchini. Chop garlic finely. Quarter cherry tomatoes. Clean dandelion, pluck into bite-sized pieces and place in cold water.
Then spin dry.
Mix a salad dressing with pepper, vinegar, salt, 1 pinch of sugar and the olive oil. Mix 2/3 of it with garlic, peppers, zucchini and cherry tomatoes. Mix remaining salad dressing with the dandelions.
Heat oil in a large non-stick frying pan. Turn the melanzan slices in the remaining flour to the other side, pat well and turn with a fork in the cheese mixture to the other side. Toast melanzan slices in hot fat over medium heat until golden brown on each side.
Arrange dandelion salad, pizzaiola salad dressing and 2 melanzan slices on each of serving plates and bring to table on the spot.