Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Combine vinegar, olive oil, Italian seasoning and ½ tsp. kosher salt in a medium mixing bowl and whisk well. Place eggplant slices in a large re-sealable bag and add the marinade. Seal the bag, removing as much excess air as possible, then refrigerate the eggplant slices for at least 1 hour.
2 As the eggplant marinates, combine basil, Parmesan, olive oil, garlic, and pine nuts in a food processor or blender and blend until smooth. Add salt and pepper to taste. Refrigerate the pesto until ready to use.
3 Fire up a full chimney of Original Kingsford® Charcoal. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F. Remove eggplant slices from the marinade and pat dry. Place eggplant on the grill and cook for 3–4 minutes per side until soft and lightly browned. Remove from the grill and set aside. Cut the Italian bread horizontally then place on the grill cut side down for approximately 2 minutes until lightly toasted. Remove the bread from the grill and place the bottoms on a metal sheet pan.
4 Spread pesto on the Italian bread bottoms, top each with 4–5 slices of grilled eggplant, 2 tbsp. tomato sauce, and a layer of mozzarella. Place the sheet pan on the grill, cover the grill, and allow the sandwiches to heat for 4–5 minutes until the cheese has begun to melt. Remove from the grill, place the tops on the sandwiches, and serve immediately.
Cooking for 4 people


  • rice wine vinegar
    0.25 cup
  • olive oil
    0.25 cup
  • dry Italian seasoning
    0.5 tbsp.
  • large eggplant (cut into ½ inch thick slices)
  • basil
    2 cup
  • grated Parmesan cheese
    0.25 cup
  • olive oil
    0.25 cup
  • garlic
    2 cloves
  • pine nuts
    0.25 cup
  • kosher salt and ground black pepper
  • large italian loaves (cut into four 6- to 8-inch sections)
  • jarred tomato sauce
    0.5 cup
  • fresh mozzarella cheese (cut into ½ inch thick slices)
    8 oz.
  • food processor or blender

Credit: Clint Cantwell

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