Preheat oven to 425°F. Pull the goat cheese out of the fridge to soften.
While oven is preheating, slice eggplant into 1/4 to 1/2" slices (too thin and they will burn!) and julienne bell pepper. In a large bowl, toss the eggplant with olive oil, salt and pepper to taste. (Optional: can add favorite herb seasoning!). Transfer eggplant to a baking sheet without the slices touching one another. Repeat seasoning process with bell pepper and set aside.
Place eggplant in the oven (middle rack) for 20 minutes. After 20 minutes, flip the bell pepper and add bell pepper to the oven to roast. Bake for 10 to 15 more minutes.
Prepare the French bread. Slice lengthwise in half. Layer bottom half with pesto. Add goat cheese to the top half.
When eggplant is finished cooking, add eggplant on top of the pesto side. Then layer with spinach and top with bell pepper. Place the top of the French bread on top of the bottom and place back in oven for 5 more minutes.
Slice and enjoy.