1 Mix the flour and salt for the dough. Stir in the eggs and then add enough water to create a smooth dough. Wrap in foil and keep cool for 1-2 hours.
2 Roll out the dough thinly or put it through the pasta machine adjusted on the third last level. Cut into rectangles and blanch in boiling salted water for 3 mins. Drain, plunge into cold water and lay out on the work surface.
3 Cut the aubergines into slices and place them in a baking tin brushed with baking cream. Brush baking cream on to the aubergines and season. Cook until soft in the middle of the oven, preheated to 180°C. Allow to cool a little, then cut into coarse pieces and mix with the garlic.
4 Dice the tomatoes for the sauce. Sauté the shallots in butter and add the tomatoes. Crush in the garlic and add the sprig of rosemary. Cover and cook until soft. Remove the rosemary, puree the tomato with a hand mixer and season.
5 Lay 1/3 of the pasta rectangles in the buttered dish. Layer in half of the aubergines, 1/3 of the tomato sauce and half of the mozzarella. Repeat the process, finishing with the remainder of the tomato sauce and the rectangles of pasta. Sprinkle with Sbrinz.
6 Bake the lasagne for 30-40 mins. in the middle of the oven, preheated to 200°C. Garnish with rosemary.