This study aimed to analyze experimentally and by modeling the shrinkage deformation of Japanese eggplant (Solanum melongena) during roasting by simultaneous heat and moisture transport model coupled with a structural mechanics model applicable to a body undergoing volumetric changes, as a consequence of moisture removal. Cylindrical slices (45 mm × 10 mm) were roasted for up to 15 min. Roasting experiments were performed using a convection-oven at 250 °C. Several coefficients and parameters required for calculations were experimentally obtained. An implicit finite element method was applied using a FORTRAN program. In this study, an approximately equal reduction rate in moisture content losses and volume shrinkage was observed (R2 ≥ 0.99). The volumetric (Sv) and directional shrinkage were successfully estimated by developed empirical equations (e.g. R2 > 0.98 for Sv). The simulation of temperature and moisture distribution undergoing shrinkage deformation confirmed the importance of internal evaporation in the transport model.