The objective of this research was to determinate the mass transfer and oil uptake parameters during vacuum frying of eggplant slices.The frying process was made in control and blanched samples at two temperatures (120 °C and 140 °C) and five frying times (0 s, 60 s, 120 s, 180 s, 240 s and 300 s).The calculation of moisture transfer coefficients was determined through mass diffusion differential equations.Moisture diffusion coefficients at 120 °C and 140 °C were 8.791 × 10 -11 m 2 s -1 and 1.561 ×10 -10 m 2 s -1 for control samples.Oil uptake kinetic parameters such as the specific absorption rate and equilibrium oil content were 0.080 s -1 y 0.097 s -1 for control samples at 120 °C and 0.0418 s -1 y 0.048 s - 1 at 140 °C.