Eggplant Involtini | Chef Scott Megill

Eggplant Involtini | Chef Scott Megill

From Our Kitchen To Yours

We’re honored to have an amazing culinary team at Willow Valley Communities. Come back often to discover a new recipe and read about the spotlighted chef. If you make this recipe please let us know how it turns out in the comments below.

Featured Chef: Chef Scott Megill (Willow Valley Communities Corporate Chef)
Featured Recipe: Eggplant Involtini

Scott Megill is the Corporate Chef at Willow Valley Communities providing daily oversight and support for the 9 Willow Valley Communities chefs. He works closely with them to develop exciting menus and recipes for our seasonal cycles for the twelve Willow Valley Communities culinary venues.

Scott was chef de cuisine at Talula’s Daily in Philadelphia and executive chef at the Inn at Grace Winery in the Brandywine Valley. Scott’s diverse, fine dining experience also includes positions at several high-end farm-to-table restaurants such as Ubuntu in Napa, Equinox in Washington, DC, and Supper in Philadelphia.

Scott grew up in Mount Holly, New Jersey and attended Widener University for Hospitality Management, and completed the Accelerated Culinary Arts Program at the Culinary Institute of America Greystone in Napa Valley.

Eggplant Involtini

Ingredients (4 servings)

  • 2 Italian Eggplant, medium to large
  • 2 cups All-Purpose Flour
  • 4 Eggs, whisked
  • 2 cups Breadcrumbs, plain
  • ¼ cup Canola Oil
  • 1 1/2 cups Whole Milk Ricotta
  • 1 teaspoon Parsley
  • 1 teaspoon Basil
  • 1 Egg Yolk
  • 1 Tablespoon Parmesan Cheese, grated
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Marinara Sauce
  • 1 cup Part Skim Mozzarella Cheese


  1. Slice eggplant lengthwise from top to tail into ¼” to ½” thick planks. Eight to Ten good size planks.
  2. Set up 3 containers, large enough to hold an entire eggplant plank, and fill one with flour, the next with eggs, and the last with breadcrumbs.
  3. Add a plank to flour to coat completely in an even layer.  Transfer to eggs, to coat thoroughly and transfer to breadcrumbs.  Remove and knock off any excess crumbs.
  4. In a large skillet, warm oil over medium heat.  Pan fry eggplant until golden brown, remove and drain on paper towel to remove excess oil.  Work in small batches to prevent an overly crowded pan.
  5. While eggplant cools, mix ricotta, herbs, egg yolk, parmesan cheese, salt and pepper in a bowl stirring with a rubber spatula or wooden spoon.
  6. Add roughly a ½ cup of mixture to the bottom third of the eggplant plank and roll.
  7. Preheat oven to 400 degrees.
  8. In a casserole dish, use half the amount of sauce to dish, place rolls in dish.  Top with the remaining sauce, and sprinkle with Mozzarella cheese.
  9. Bake for 10-15 minutes until center is warm and mozzarella is melted and lightly brown.
  10.  serving size: 2 rolls per person

Many of our residents enjoy cooking now and then, while at other times they enjoy a variety of vegetarian-friendly senior living dining options in 12 distinct venues, from buffets and snack bars to menu dining – all of our senior living community’s culinary options rival the finest restaurants.

Let us show you around our resort-lifestyle communities. Give us a call at 800-770-5445, and come taste for yourself.

Hungry for more?

See even more delicious recipes on our Insights blog from the Willow Valley Communities' kitchens.

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