Cook the lentils in plenty of water in a pot with a closed lid over low heat for 20 to 25 minutes until slightly firm.

Meanwhile, wash and dry the spinach. Remove the thick stems. Wash the radicchio, cut lengthwise, remove the core, and slice into 1 cm strips. Wash the tomatoes and cut into wedges, removing the stems.

For the vinaigrette, mix both vinegars, salt, pepper, and 2 tbsp of olive oil in a salad bowl. Drain the lentils, let them drip dry in a sieve, and mix with the vinaigrette. Add spinach, radicchio, and tomatoes, and let the salad marinate slightly.

Preheat the oven to 100°C. Clean the eggplant, wash, and cut diagonally into 1 cm thick slices. Sprinkle with salt and let sit for about 10 minutes. Beat the eggs in a deep plate, season with pepper, and stir in the cheese. Place the flour in another plate.

Dry the eggplant slices with paper towels, dip them in flour, then in the egg mixture. Heat 2 tbsp of olive oil in a large coated pan. Fry the eggplant slices over medium heat for about 3 minutes on each side until golden brown. Remove, drain on paper towels, and keep warm in the oven.

Season the lentil salad again with salt and pepper. Serve with eggplant piccata, garnished with pumpkin seeds.