Prepare the Pancake Batter: Whisk eggs, salt, black pepper, and mayonnaise in a large bowl until smooth.

Stir in grated cheese, parsley, and grated zucchinis (after squeezing out excess water).

Cook the Chicken Filling: Dice chicken and onion.

Sauté onion in olive oil until translucent, add chicken, and cook until browned. Set aside.

Prepare the Eggplant: Slice eggplant, sprinkle with salt, and let sit in water for 10 minutes. Pat dry.

Coat slices in flour, fry in vegetable oil until golden, and drain on paper towels.

Make the Pancakes: Heat a non-stick pan and pour a ladleful of batter to form a pancake.

Cook until golden on both sides. Repeat with remaining batter.

Prepare the Pepper-Tomato Sauce: Sauté diced red bell pepper in olive oil, add tomato, parsley, garlic, soy sauce, honey, and salt.

Cook until thickened and well blended.

Assemble the Dish: Place chicken filling on each pancake, roll tightly, and arrange on a plate.

Serve with fried eggplant slices and pepper-tomato sauce.