What about a vegetarian Moussaka to keep with the Greek theme?
4 large eggplants, peeled
Olive oil for frying
1 1/4 cups short-grain brown rice
1 lb canned tomatoes
1 large onion, chopped
3 tbls chopped parsley
1/2 cup olive oil
3 cloves garlic, chopped
Salt & pepper to taste
2 tbls sunflower seeds
3 tbls pine nuts and/or 1/2 cup currants
3 tbls grated cheese
4-5 cups Bechamel sauce
Cut each egplant lengthwise into slices just under half inch thick. Place in a container with plenty of water and salt (1 tso salt per pint of water). Alltherm to soak a minimum of 30 minutes to remove any bitter juices. Rinse well, dry with paper towels, then fry in olive oil.
Was the rice well, cover by about 1 1/2 inches of cold water and simmer, uncovered, 20 minutes. Add the tomatoes, with their juice (having first sliced the tomatoes with a sharp knife); also add the onion and parsley, the olive oil and garlic, salt & pepper. Bring to the boil and simmer, stirring occasionally. When all the water has evaporated, remove from the heat and add the seeds, pine nuts, currants and grated cheese.
Form a layer with half the eggplant in a rectangular baking pan so that they cover the bottom. Make a second layer with the rice mixture. Spread it gently and evenly. With the remaining eggplant, make another layer on top of the rice. Finally spread a thick layer of bechamel evenly on the top.
Place in a preheated 425 degree oven and cook until the surface turns golden brown. Allow to cool before cutting into portions.
This is adapted from Alkmini Chaitow's "Greek Vegetarian Cooking." Its said to make 8-12 main dish servings. So if you double it you should have plenty for the party.