Trim the ends of the eggplant, cut it in half, and slice it into thin strips.

Sprinkle fine salt on the eggplant and let it sit for 15 minutes.

Cut the bacon in half and slice it into thin strips.

Squeeze the salted eggplant to remove excess water, then coat it evenly with tempura flour. Let it sit for 10 minutes.

Beat the egg with soy sauce and pepper.

Combine the eggplant, bacon, minced red chili, and minced green chili with the egg mixture.

Heat a pan with cooking oil, spread the mixture evenly, and cook until golden brown.

Flip the pancake, sprinkle mozzarella cheese and parsley evenly, cover the pan, and cook on low heat until the cheese melts.