Preheat a grill or a grill pan over medium heat. Lightly brush both sides of the eggplant slices with the oil and season with salt and pepper. Grill until tender and slightly browned, about 3 minutes per side.
In a bowl mix together the mayo and pesto.
Spread the mayo mixture onto the roll and layer with spinach, tomato seasoned with salt and pepper, turkey, eggplant, provolone, and roasted peppers. Cut in half and serve with chips and pickles.