Casserole with shawarma, eggplant and tomato

Sprinkle the eggplant slices with salt and let stand for a while. Boil the potato slices for 5 minutes and drain them.

Fry the shawarma meat briefly on high brown in 1 tablespoon of oil. Drain in a colander. Heat the rest of the oil in the same pan. Dab the eggplant thoroughly dry with kitchen paper and bake the slices in brown and brown. Drain on kitchen paper.

Preheat the oven to 200 ° C. Cover the bottom of the baking dish with half of the potato. Continue with half of the meat and half of the aubergine. Make the same layers again and finish with the slices of tomato. Sprinkle with the rosemary and feta and bake the dish until tender and brown in the oven for about 20 minutes.