Musaka with aubergines

Wash the meat and cut into small slices. Fry in oil, pour a little water to barely close the meat. Simmer under the lid until tender. Rinse the rice and boil until ready. Finely chop and fry the onions in oil. Peel the aubergines, cut into circles, salt and leave for 15 minutes to release the bitterness. Then rinse the aubergines, squeeze and fry on both sides in oil. Mix the prepared meat, onions and rice, salt, pepper. Grease the pan with oil, lay out a layer of prepared eggplant, then a layer of meat with rice and again a layer of eggplant. Cut the tomatoes in half, put on aubergines, pour in some broth. Put the pan in the preheated oven and bake until tender.