In a colander, sprinkle the eggplant with salt and let it drain while you prepare the other components of the recipe.
In a large saucepan, heat the shrimp in the water and crab boil.
Bring to a boil; then, turn off the heat to let the shrimp soak in the liquid.
In a medium bowl, combine the lemon juice, onion, green onion, celery, horseradish mustard, ketchup, parsley, salt, cayenne, 2 splashes of hot sauce, Worcestershire and mayonnaise.
Mix well and set aside. You can add more ketchup if you want the remoulade sauce to be a darker pink color.
Rinse the eggplant slices with water, drain and pat dry with a paper towel.
Set up a breading station, using 3 pie pans or shallow plates. In one, combine the Carbquick, Creole seasoning and pepper. In another, combine the eggs, a couple of dashes of hot sauce and milk. In the third, add the breadcrumbs, salt and more creole seasoning.
Heat the oil in a pan.
Dredge the eggplant slices in the Carbquick mixture, then the egg and finally the breadcrumb mixture.
Place the breaded eggplant slices on a baking sheet lined with parchment paper.
Bread the remaining eggplant slices.
Fry the eggplant in the hot oil until golden brown.
Place on another baking sheet lined with some paper towel with a wire rack.
Drain the shrimp. They should be cooked after soaking in the hot liquid.
Place more than one of the eggplant slices on a plate to serve.
Top the eggplant with some shrimp.
Spoon the remoulade sauce over the top of the shrimp and eggplant.
Garnish with chopped parsley and a lemon wedge.
