Arrange the aubergines on a large baking tray brushed with oil, then drizzle all over with more oil. Season with salt and pepper.
Roast in a preheated oven at 220°C for about 15 minutes or until golden brown. Set aside.
While the aubergines are roasting, heat about 2 tbsp of olive oil in a large, wide pan and fry the mushrooms until cooked and brown. Season with salt and pepper and set aside.
To assemble the tortillas, place some cheese on a tortilla, top with roasted aubergine and fried mushroom. Top with more cheese, then cover with another tortilla and press gently to compress. Fry in a hot, dry pan on both sides until slightly charred and the cheese has melted.
Slice and serve immediately with slaw on the side.
For the slaw
Place the lettuce and rocket in a mixing bowl.
Mix the mayonnaise with the milk to create a more runny mayonnaise sauce.
Pour the sauce over the leaves and toss to coat.
*Many kids find rocket too peppery. I've found that watercress is a good alternative as it is less peppery. Alternatively, for those that don't like peppery at all, you can use baby leaf spinach.