Peel and slice onions, then fry in oil until slightly golden. Peel eggplants, slice thinly, add to onions and fry over medium heat on both sides until color changes. Dissolve saffron in 2-3 spoons of hot water, and add to eggplants along with salt and black pepper. Mix well, then remove from heat and allow to cool completely.
Add salt and black pepper to eggs and mix well. Add eggplants and again mix. Heat oil in a pan until hot. Pour the mix in, flatten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut radially into 8 pieces, turn over, and fry for another 5-10 minutes.