Cindy Lobster Stuffed Eggplant

Ingredients

• 3 tablespoons butter
• 8 sprigs fresh rosemary plus 1 tablespoon finely chopped
• 1 clove garlic, minced
• 1 shallot, minced
• 1 tablespoon extra-virgin olive oil, plus more for coating
• 1/2 pound lobster tail meat, chopped
• Salt and freshly ground black pepper
• 1/4 pound bacon, sliced paper thin
• 1 large eggplant, thinly sliced into 3 by 2-inch rectangular shapes
• 8 medium slices buffalo mozzarella, sliced to shape the eggplant

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