Melt the margarine. Sauté onions, garlic and pepper until tender. Add the following: tomatoes, salt, fructose, garlic powder, onion powder and cayenne pepper.

 Stir in flour cook for 5 minutes over medium heat, stirring continuously.

 Pour over eggplant, sprinkle with breadcrumbs and parmesan cheese.

 Bake covered at 350 degrees for 30 minutes.