Cook pasta according to package instructions.
Combine 1 cup of flour and 1 tablespoon of cajun seasoning in first bowl. In second bowl whisk the eggs with 1/3 cup of the milk. In third bowl combine breadcrumbs with 1 tsp each of cajun seasoning and italian seasoning.
Dredge each slice in the seasoned flour mixture, shaking off any excess, followed by egg wash and then bread crumbs. Place eggplant on a wire rack and set aside.
Season shrimp with salt and pepper. In a large skillet or saucepan melt 2 tablespoons of butter and 1 tablespoon olive oil over medium high heat.
Cook shrimp until just pink. About 2-3 minutes on each side. Remove shrimp from pan and set aside.
Reduce heat to medium. Melt the additional 2 tablespoons of butter.
Add red onions, 1 tablespoon of cajun seasoning and 1/2 tsp thyme. Cook until onions are soft, about 3-5 minutes.
Add the garlic and cook until fragrant, about 1-2 minutes.
Add 1 cup of chicken broth and scrape any bits off the bottom of the pan. Bring to a simmer.
Add heavy whipping cream, bring back to a simmer. Cook until sauce has thickend, about 3-4 minutes. Reduce heat to low.
Add parmesan cheese and asiago cheese. Add salt and pepper to taste.
Add green onions (save some for garnish), shrimp and crab claws to cream sauce. Stirring occasionally, cook on a low simmer for about 2-3 minutes. Just enough to heat up the crab claws and finish cooking the shrimp.
In a large skillet or dutch oven, heat canola oil (just enough to cover the eggplant slices) to 350F. Fry eggplant for 3-5 minutes or until golden brown. Drain on a wire rack.
To assemble, add a layer of pasta to dish. Add one eggplant slice, top with sauce (not too much). Add a second eggplant slice. Spoon over enough sauce to cover eggplant and pasta making sure to grab enough shrimp and crab claws. Garnish with fresh parsley, lemon and/or green onions.