Vacuum freeze-drying (VFD) can be used for preserving food with small effects on nutritional qualities. VFD modelling is useful to select off-line the best operating conditions to avoid product overheating and reduce the drying time, thus saving energy. A 3D diffuse interface model was developed to simulate in-silico eggplant VFD. By comparing the experimental drying time and product temperature, heat transfer coefficient and vapor diffusivity were estimated under different operating conditions.