Eggplant And Prosciutto Lasagna

By Food52
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4 cups whole milk

14 ounces chicken broth

8 tablespoons unsalted butter

2/3 cups flour

2 cups gruyere, shredded

1/2 cup parmesan, grated

1/4 teaspoon nutmeg, freshly grated

Kosher Salt and Pepper to taste

2 pounds eggplant, cubed

1 cup prosciutto, chopped

1 small onion, chopped

1 teaspoon fresh rosemary, chopped

1 pound lasagna noodes (I use No-Boil noodles)

Olive oil

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