Cut the eggplant into 12slices, each about ¾inch thick. Pare each slice into a round about 3inches in diameter.
Dredge the slices on all sides in flour seasoned with salt and pepper.
Heat about ¼cup olive oil in a heavy skillet, and when it is hot and almost smoking, add the eggplant slices. Cook quickly until golden on one side, and turn to brown the other side. It may be necessary to add a little more oil to prevent burning or sticking. Drain the slices and continue cooking the remaining slices.
Arrange the slices in one layer in a baking dish. Arrange 2 shrimp on each slice and spoon equal amounts of tomato sauce over the shrimp. Sprinkle with the oregano, lemon juice, and ¼cup additional olive oil.