Chef of the Month
From Our Kitchen to Yours
We’re honored to have an award-winner culinary program at Willow Valley Communities. Together, our amazing team of chefs create unique and delicious senior living dining menus for our campus’ 12 culinary venues. We’re excited to share some of those great dishes with you.
Come back each month to discover a new recipe and read about the spotlighted chef. The recipe download is accessible below.
Featured Chef: Chef Scott Megill (Willow Valley Communities Corporate Chef)
Featured Recipe: Eggplant Involtini
Eggplant Involtini For 4 People
Italian Eggplant, medium to large 2 eggplants
All-Purpose Flour 2 cups
Eggs, whisked 4 eggs
Breadcrumbs, plain 2 cups
Canola Oil ¼ cup
Whole Milk Ricotta 1 ½ cups
Parsley 1 tsp.
Basil 1 tsp.
Egg Yolk 1 yolk
Parmesan Cheese, grated 1 tbsp.
Salt ½ tsp.
Black Pepper ½ tsp.
Marinara Sauce 1 cup
Part Skim Mozzarella Cheese 1 cup
- Slice eggplant lengthwise from top to tail into ¼” to ½” thick planks. Eight good-sized planks.
- 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.
- 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.
- 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.
- While eggplant cools, mix ricotta, herbs, egg yolk, parmesan cheese, salt and pepper in a bowl stirring with a rubber spatula or wooden spoon.
- Add roughly a ½ cup of mixture to the bottom third of the eggplant plank and roll.
- Preheat oven to 400 degrees.
- 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.
- Bake for 10-15 minutes until center is warm and mozzarella is melted and lightly brown.
- Serve two rolls per person.
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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.