Eggplant and Prosciutto Lasagna
INGREDIENTS
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4 cups whole milk
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14 ounces chicken broth
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8 tablespoons unsalted butter
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2/3 cups flour
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2 cups gruyere, shredded
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1/2 cup parmesan, grated
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1/4 teaspoon nutmeg, freshly grated
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Kosher Salt and Pepper to taste
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2 pounds eggplant, cubed
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1 cup prosciutto, chopped
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1 small onion, chopped
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1 teaspoon fresh rosemary, chopped
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1 pound lasagna noodes (I use No-Boil noodles)
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1/2 cup parmesan, grated
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Olive oil
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